VI / Time/Temperature Controlled Safety Food
Observed foods not held at the required temperatures. Using the thermometers, ensure hot hold food items are kept at 135 or higher, reheated items are heated to 165 and hot held at 135 to prevent the growth of bacteria which cause illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 23-November-2016
| Comments |
|---|
| Pest control every other week. Employee health policy in use. Observed proper date marking. This facility needs a spill kit and written procedure for cleaning up vomit/fecal spills. Thank you for your cooperation during the inspection. |