|
19
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Learned through conversation that chili and cheese sauce at times are be cooled down and reheated the next day. When speaking to food employee, food employee stated that items are heated to a minimum of 135F. Food items that have been cooled down and reheated for hot holding shall be reheated to 165F. Once reaching 165F the temperature can be turned down and held at 135F. Educated Staff and PIC on proper reheating for hot holding. -No points taken since learned through conversation- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles (C) Observed that the dumpster door was open. Refuse receptacles shall be constructed to have tight-fitting lids, doors or covers. Educated PIC on issue, make sure staff are closing doors when finished. |