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No observations were documented at the time of inspection.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 17-December-2014

Comments
PIC has employee health code policy. Foods bought from I supply. Chilli is reheated to 165 degrees F. A probe thermometer is readily available. Observed proper handwashing. Food is thawed under refrigeration method.