No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-April-2015
| Comments |
|---|
| Operation appeared clean at the time of inspection. Discussed cooking procedures with the person-in-charge. Operation serves multiple ready-to-eat food items that do not require cooking and precooked food items that require reheating. Operation has a cooking thermometer available for measuring temperatures of cooked foods. Ensure that the food thermometer is checked daily for accuracy, and calibrated regularly. Discussed critical control points, including handwashing, glove use, chemical storage, and labelling. |