II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
V - P / Food from Approved Source
Foods are received from the following sources: sysco
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 06-August-2018