No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-August-2019
| Comments |
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| Discusses sponge use limitation. 4.0 (F) Sponges - use limitation Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. *If keeping sponges in sanitizing water maintain separate sanitizing buckets.* Discussed package food labeling. 3.5 (C)(1) & (2) Food: food identity, presentation, and on premises labeling. (1) Food packaged in a food service operation or retail food establishment, shall be labeled. (2) Label information shall include: (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; (b) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; (c) An accurate declaration of the net quantity of contents; (d) The name and place of business of the manufacturer, packer or distributor and; (e) The name of food source for each major food allergen contained in the food unless the food source is already part of the common or usal name of the respective ingredient. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. ***No Critical Control Point Violations at this time.*** |