No observations were documented at the time of inspection.

Comments

Risk level 4 Cooling and reheating in bulk and serving a hospital population. Thermometers are used and calibrated to verify all food and refrigeration temperatures. Logs are kept. Observed proper hand washing and glove use. Using reduced volume and shallow pan cooling. Soup and pasta are cooled and reheated to 165 degrees F Observed acceptable date marking in refrigeration. No violations observed.