|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed bags of broccoli cheddar and potato soup reheating in the rethermalizer at temperatures of 135F and 141F, respectively. Soups were observed not fully submerged in the water due to overcrowding. PIC stated the soups were placed in the rethermalizer to heat up more than 2 hours prior and are reheated to be hot held in the steamtable during lunch.
CDI - PIC voluntarily discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the large white trays in use to hold containers of prepped food in the WIC to have an accumulation of food debris built up. REPEAT. |