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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 28-February-2017
| Comments |
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| Employee knowledgeable on cooling/reheat procedure: 1) Hot chili cooled using ice wand and placed in cooler. Observed 49 degrees after 4 hours. 2) Cold held in cooler below 41 degrees observed at 39 degrees. 3) When reheated chili is to reach 165 degrees minimum before hot holding at 135 degrees or higher. Observed at 174 degrees. Reminder: 135-70 degrees in 4 hours 70-<41 degrees in four hours Thanks! |