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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: 08-November-2016
| Comments |
|---|
| Employee health policy in use. Chili is cooked, cooled in an ice bath, and reheated to 165 degrees. Observed proper temperature holding and date marking of TCS foods. Facility is in need of cleaning of non food contact surfaces. |