|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
All parts of food must be reheated to a temperature of 165F. Chicken breasts reheat temperatures ranged from . Manager placed chicken in a steamer to reheat but didn't reach the correct temperature. Manager then placed chicken in the oven and items reached correct temperature. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked Potentially hazardous foods shall be maintained at a temperature of 135*F or above
Chicken breasts on serving line ranged from 117F-122F. Chicken was placed back in the oven for reheating. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT
6-201.17 Walls and Ceilings, Attachments (C)
Light shield in the walk in cooler was observed cracked and shall be repaired/replaced. |