Inspection Information | Facility Name: | Roosters Mansfield |
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Facility Type: | Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Critical Control Point |
Inspection date: | 15-October-2012 |
No observations were documented at the time of inspection. |
Comments |
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Reheating of food items: All food items are reheated to 165 within the required 2 hour time frame Cooling of hot food tiems: Hot foods are put onto ice and quickly cooled to the required temp of 41 degrees using shallow pans Stacking order: Raw m |