|
17
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
17 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 pre-cooked chicken fillets and veggie meat balls that had just been heated and placed in hot holding at 116-132. CDI- Items reheated to 165 and properly hot held at 135 min. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed smoked salmon thawed and held in walk in cooler nearly over 24 hrs with no date marking. CDI- Salmon date marked. |