| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection [Observed a pot of chilli(commercially prepared heating first time) in hot holding unit at 103°F. The chilli had been in the unit for one and half hour as per PIC Reheat the above noted item in the stove top to reach tempertaure of at least 135°F with in next half an hour . Action Taken: PIC reheated the pot of chilli and reached 141°F within 20 minutes.  |
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| Upon routine inspection of this facility today,observed Covid-19 policy in place, PIC demonstrated good knowledge of personal hygiene. The facility is super clean and well oraganized. You may contact your local sanitarian at dthapaliya@gchd.us if you have any questions. |