II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
IX - P / Highly Susceptible Populations
The operation was serving pasteurized juices to highly susceptible population.
VI - P / Time/Temperature Controlled Safety Food
Observed cold foods being held at 41°F or below.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 06-June-2018