|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed tomato sauce reheated to a final temperature of 121F for hot holding. Food employee recorded temperature of 165F by stirring sauce. EHS informed food employee of proper methods for recording reheating temperature, by measuring the coldest part of the food in the center, without stirring. -CDI- Food employee reheated tomato sauce to 165F within 15 minutes. -zero- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths in front of lunchroom stored in water, measuring at 0ppm sanitizer concentration. |