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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 01-November-2017
| Comments |
|---|
| Hot water adequate. Observed proper handwashing and glove use at time of inspection. Proper cold and hot holding temperatures of food and equipment tested during inspection. Proper date marking in placed and used appropriately. Observed proper disposal of past-date food. Proper techniques for cooling, reheating, and thawing are used. Manager demonstrated adequate knowledge of food safety. Has taken Level II food protection course. Please have ODH level II certificate available on site. No critical violations observed. |