|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No one in the facility, at the time of the inspection, has passed one of the ANSI certified exams. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
A larger piece of brisket was found in the hot holding unit at 109oF after having been in the warmer for 45 minutes. The smaller pieces of brisket were already at 163oF. CDI- The larger piece was moved back to the oven to reheat to 165oF.
Green beans from the day before were mixed with the green beans that had been made fresh today and were fond at 147oF on the hot holding unit. CDI- The green beans were moved to the oven to reheat to 165oF and we discussed not mixing old with new will the old has been reheated. |