VI / Time/Temperature Controlled Safety Food
Observed soup sitting on steam table at 114F. Ensure bulk items that are reheated are done rapidly and to 165F before being placed for hot holding. Corrected during inspection- soup reheated on stove.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 14-February-2017
| Comments |
|---|
| Overall clean facility. Manager appears knowledgeable in food safety. Employee health policy in place. Observed proper use of gloves. |