3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Chili reheated to 122 degrees. Reheated food shall reach 165 degrees before hot held at minimum 135 degrees. Employee removed the chili reheated the food to 165.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed several leaks at sinks. Work orders have been put in to fix leaks and prevent water accumulation.
A plumbing system shall be properly maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-February-2017
| Comments |
|---|
| Facility is clean and organized. Observed proper date marking. Thank you for your cooperation during the inspection. |