/
No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 01-February-2014
| Comments |
|---|
| I. Employee Health: Employees are informed of their responsibility to report symptoms of illness (vomiting, diarrhea, sore throat with fever, and jaundice). IV. Demonstration of Knowledge: The PIC provides oversight to prevent critical violations that may cause foodborne illness. VI. TCS Food: Leftovers are cooked, cooled, and reheated. When cooling the TCS food, use shallow pans (food depth no more than 2 inches), an ice bath, or some other method to ensure the food cools from 135 to 41 within 6 hours. When reheating leftover, heat to at least 165. |