|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11© Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be held hot. Observed commercially processed meatballs initially heated to only 130 F. CDI- reheated ton 177 F |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple door handles with fod debris accumulations. To Be Cleaned. |