I - P / Employee Health
The operation had an employee health policy on file.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 25-February-2016
| Comments |
|---|
| Reviewed CCP best practices with PIC, Loren Puckett via phone. No menu items are offered at this time of day. Operator is not cooking, cooling, and reheating food in bulk any longer, menu changes reflect risk level reduction to a Level III FSO. |