|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed buffalo chicken wraps in warming cabinet < 135F. Determined that initial reheat did not reach 135F.
CDI - reheated to above 135F and returned to warmer. |