VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed items in ice container on cold hold at 46-57 degrees. Keep adequate ice in container to keep cold hold foods at 41 degrees or lower. Employee added ice to container.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 11-February-2016
| Comments |
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| Employee health policy in use.Temp logs recorded three times per day. Gloves in use. More frequent cleaning of walls, floors, hard to reach areas is necessary. Thanks! |