VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Chili in the warmer after reheating was at 122 degrees. Ensure reheated items are heated to 165 degrees before holding at 135 degrees or higher. Employee reheated food before replacing in the warmer
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 22-February-2017
| Comments |
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| Remember to use thermometers to ensure proper cooking/reheating temperatures. Sauce buckets are cleaned every four hours. Thanks! |