|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed burgers on counter with temperatures ranging from 90-120F. Food employee stated burgers had not been sitting out for too long. CDI- Burgers were reheated to 165F and above. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
Repeat Violation. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed hoagies and cesar salads made yesterday morning not date marked. CDI- Items were date marked. |