|
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 cupped peas and carrots in hot box 2 not reaching holding temperature due to vegetable mix initially not reaching correct reheat temperature. CDI. Employee reheated peas to bring temperature to accurate temperature. Check temp log for temperatures. -1.5 pts. |