| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
observed employee take cold held rice from cooler and put it in the hot holding unit with out first rapidly reheating the rice |
product was removed from hot holding unit, placed in a microwave safe bowl and reheated to over 165F |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
found rice and refried beans at 112F and 126F respectively in hot holding |
items were removed to trash. |
Priority (P) |
0 |