|
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 several soups reheating in steam wells at a rate of 0.87F/minute, where a rate of 1.03 would be consistent with taking a product from 41F to 165F within 2 hours. PIC stated that reeheats usually take between 2 and 2.5 hours. CDI: EHS had reheat method changed to reheating soups on stove top, and EHS observed soups above 165F by the end of walkthrough. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers left on them during inspection. |