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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: 26-October-2017
| Comments |
|---|
| food and refrigerator thermometers in use. Sanitizer and test kit available- observed employee hand washing. pan of chili soup marked with made date- need to include use by date- must use within 7 days of making if using all fresh ingredients or by date of oldest ingredient. When reheating sauce or soups- food must be heated to an internal temperature of 165° F within 2 hours and hot held at or above 135°F. |