No observations were documented at the time of inspection.

Comments
Reported: Reheating of (SOUPS) food items: Soups are reheated to 165 F within the required two hour time frame of two hours. Hot soup is cooled on ice,shallow pans, and put in reach-in cooler. Date Marking: All food items are date marked and used within 7 days. Thermometer: Are available to all employees and calibrated with the ice water