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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: 02-February-2017
| Comments |
|---|
| Employee health policy in use. Observed proper date marking and temperature holding of TCS foods. Hot items are cooled in an ice bath to help quickly cool food. Sauce mix bowls are cleaned every 2 hours. Ensure the sanitizer compartment of the 3 comp sink is emptied frequently to ensure the solution is clean and at an adequate concentration for sanitizing utensils. |