|
17
|
0
|
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. NOT A VIOLATION. Observed facility reheating pimento cheese in hot box. Hot box are meant to maintain temperature not to reheat for hot holding. Facility was within 2 hrs of reheating pimento cheese and placed food on time from when it was pulled from reach in unit. Suggest facility reheat all foods at the commissary and hot hold on unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pickled onions, cole slaw, and diced sweet potatoe that was dated for today but prepared on previous days. CDI days changed to when food was prepared. |