|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed two pans of housemade chili on cart. The pan on the flattop was 144F but the pan in the steam well was only 119F. PIC stated he had heated them both on the flattop about an hour ago and placed one in the steam well, keeping the other on the flattop. CDI - had PIC move colder chili back to flattop to rapidly finish reheating. |