|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
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 chicken not fully reheated to 135F in the ovens. Some locations of the chicken will be reheated correctly while others were not within required temperatures. CDI-The chicken was moved back to the ovens to be reheated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed chicken not evenly reheating in the ovens. It appears the ovens are not circulating properly to allow for all of the product to heat the same way. Needs repair.
*Not a repeat violation. Gasket has been repaired from the last inspection. |