VI - P / Time/Temperature Controlled Safety Food
Date marks not observed on some items in cold hold, some labels nto updated when refilled. Ensure employees are properly date marking any food in cold hold for longer than 24 hours.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 20-November-2015
Comments |
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Hot water adequate. Gloves and thermometers available. Thank you for your cooperation during the inspection. |