Inspection Information | Facility Name: | Roosters Mansfield |
---|---|
Facility Type: | Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Critical Control Point |
Inspection date: | 24-September-2014 |
No observations were documented at the time of inspection. |
Comments |
---|
Reheating of food items: All food items are reheated to 165 within the required 2 hour time frame Cooling of hot food items: Hot foods are put onto ice and quickly cooled to the required temp of 41 degrees using shallow pans Stacking order: Raw food items are stored on bottom shelf to prevent drip and potential cross contamination. |