/
No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 04-January-2017
| Comments |
|---|
| Thermometers are available to ensure reheating of chili reaches 165 degrees. Observed proper temperature holding. Employee health policy in use. Spill kit is available for fecal/vomit accidents. |