II - P / Good Hygienic Practices
Observed hand washing and use of hair restraints

IV - P / Demonstration of Knowledge
PIC knowledgeable and trained in food safety

IX - P / Highly Susceptible Populations
Facility serving high risk population; observed pasteurized eggs

VI - P / Time/Temperature Controlled Safety Food
Temperatures were satisfactory

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 06-June-2017