/
No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 30-August-2018
| Comments |
|---|
| Hot water adequate. Observed proper use of gloves at time of inspection. Employee health policy in place. Manager was able to demonstrate adequate food safety knowledge concerning holding temperatures and cooling and reheating procedures. Variance paperwork was readily available and the cheese was labelled correctly according to the variance. Manager was able to explain date marking and variance procedures adequately. |