|
19
|
0
|
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 grilled onions and charred pineapple reheating inside of hot well at 90F after 1 hour. Facility is utilizing hot well to reheat food items when it is not currently rated for reheating. EHS discussed with PIC and instructed to reheat all items on flat top before putting into hot holding. CDI - Items fully reheated and placed into hot holding again. - 0 - |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open when conducting inspection. Maintain door closed completely to protect against pest entry. - 1 - |