|
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 black beans x2 and pinto beans x1 below 135F in the hot box. PIC and Employee stated that the items had been reheated and taken off the stove a few minutes before EHS temped. All other items in the hot box were at 165F and up. EHS and PIC determined that the items were not reheated to the correct temperature before being placed into the hot box. CDI- PIC instructed employees to place the items back on the stove and they were reheated to above 165F (see temperature chart). -1-5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloth stored partially in sanitizer solution. CDI- Wiping cloth was fully submerged in the sanitizer solution. |