No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-August-2016
| Comments |
|---|
| Temperatures: Reach-in: caesar salad 40F, macaroni and cheese 34F, turkey 41F cut tomatoes (cut half and hour earlier) 49F High temperature dish machine is sanitizing properly. Temperature sensitive tape available. Quat and test papers present Thermometer and gloves available Facility does cool and reheat food to hold hot in bulk and therefore will change to a N4S\ |