| 187 (a) (1) |
Hot holding |
Potentially hazardous food(s) not held at proper temperatures. |
Critical |
MASHED POTATOES HOT HOLDING AT 114 DEGREES F. MANAGER PUT THE CONTAINER IN BOILING WATER TO HEAT UP TO 165 DEGREES F. COSGREEN BEANS OUT OF A CAN AT THE STEAM TABLE HOT HOLDING AT 115 DEGREES F. MANAGER TURNED UP THE DIAL ON THE STEAM TABLE. COS |
| 187 (a) (1) |
Hot holding |
Potentially hazardous food(s) not held at proper temperatures. |
Critical |
MASHED POTATOES HOT HOLDING AT 114 DEGREES F. MANAGER PUT THE CONTAINER IN BOILING WATER TO HEAT UP TO 165 DEGREES F. COSGREEN BEANS OUT OF A CAN AT THE STEAM TABLE HOT HOLDING AT 115 DEGREES F. MANAGER TURNED UP THE DIAL ON THE STEAM TABLE. COS |
| 188 (a) |
Improper reheating |
Cooked and cooled potentially hazardous food not reheated to 165 degrees F. |
Critical |
BEEF AND NOODLES TAKEN OUT OF THE WALK IN COOLER AND PLACED IN THE WARMER TO REHEAT.MARINARA SAUCE TAKEN OUT OF THE WALK IN COOLER AND PLACED IN THE WARMER TO REHEAT. YOU CANNOT REHEAT FOODS FOR SERVICE IN THE WARMER. FOODS HAVE TO BE REHEATED ON THE STOVE TOP OR GRILL TOP TO TEMPERATURE THEN PUT INTO THE STEAM TABLE. THE CHEF PUT BOTH ITEMS IN A SAUCE PAN AND ON THE STOVE TOP. TESTED THE BEEF AND NODDLES AT 174 DEGREES F BEFORE LEAVING. THE MARAINA WAS BOILING AND THE CHEF SAID IT WAS TESTING AT 179 DEGREES F. COS |