/
No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 16-December-2016
| Comments |
|---|
| Reheated food in microwave. Observed proper date marking. Cooling racks observed in walk in at 42 degrees. Beginning March 1, 2017 all level 3 and 4 facilities must have at least one employee certified in level 2 food safety. Servsafe certifies this requirement. Our class offers some upcoming classes. More information available at www.pchd.org. All facilities must have a spill kit and written procedure for cleaning up vomit and fecal accidents. Thank you for your cooperation during the inspection. |