III / Preventing Contamination by Hand
Employees wear single use gloves, use tongs/utensils. Handsinks are adequately located and properly supplied.
IV / Demonstration of Knowledge
Person-in-charge (PIC) demonstrated knowledge in response to food safety questions
V / Food from Approved Source
All foods from an approved source: GFS,Vienna,Orlando
X / Chemical
Toxic materials are properly identified and stored
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 13-August-2015