|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed baked beans that appear to have not been reheated uniformally as top few inches of beans were observed at 125-126 degrees. Be sure to use thermometer to verify reheating temperatures. CDI- Beans placed back on stove and reheated above 165 for proper hot holding at 135 min. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed broken baseboard tile in walk in chicken cooler.
General Comment: Investigated SR# 53809 during inspection |