III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 22-January-2018