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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: 08-November-2016
| Comments |
|---|
| Sauce buckets are cleaned and sanitized every four hours. Employee health policy in use. Two spillkits available. Observed proper datemarking and temperature holding on TCS foods. Chicken chunks are temped periodically. No critical violations observed at time of inspection. |