|
17
|
0
|
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 rice not properly reheated to 165F. The rice was in the hot box at 125F. CDI-The rice was placed back into the oven to finish the reheat process. The rice was reheated to 170F. Ensure that the thermometer is not touching the bottom of the pan when checking temperatures. This can cause an incorrect reading. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed two wet wiping cloths sitting on the prep counters not in use. Ensure the cloths are kept in a sanitizer bucket when not in use. |