|
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 rice reheating in hot holding box and did not meet time/temp criteria for reheating. Refer to temp chart. CDI - went over reheating methods/options with food employee and PIC. Facility will now pull white rice from walkin cooler and reheat rice on flat stove top to 165F then place rice back into container and store in hot holding equipment. |