| Inspection Information | Facility Name: | Burger King Restaurant #585 |
|---|---|
| Facility Type: | Commercial FSO < 25000 sq. ft. |
| [?] Inspection type: | Critical Control Point |
| Inspection date: | 06-January-2015 |
| No observations were documented at the time of inspection. |
| Comments |
|---|
| TOMATOES & HAM ARE BEING HELD AT ROOM TEMPERATURE FOR 4 HOURS OR LESS TIME. LABEL WAS DEMONSTRATED ON PRODUCE TO BE REMOVED WITHIN 4 HOURS. LOG BOOK PROCEDURES ARE NEAR PREPARATION AREAS FOR EASY DISPLAY AND QUICK ACCESS TO PROPER PROCEDURES |