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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 16-September-2014
| Comments |
|---|
| discussed food that is cooked, cooled and reheated. discussed procedure for cooking, cooling, reheating and disposition of food. Observed correct date marking. Manager on site had food thermometer. Employee cooking hamburgers explained cooking & hot hold process correctly. No food handling violation observed at time of inspection. |