|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed hot dogs reheated after lapse in hot holding only reached 150 degrees. CDI third reheat reached 194 degrees. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs being hot held at 121 degrees. CDI product to be reheated. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.11 Variance Requirement - PF Observed procedure for 8 hour hold time for sauce not available on site. 10 day Verification required. |