3717-1-03.3(H) / Reheating for hot holding.
Critical Observed improper reheating of food for hot holding. Person in charge was reheating spaghetti sauce to 140 F. The correct reheating temperature is 165 F for 15 seconds.
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Person in charge reheated spaghetti sauce to 165 F.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Lettuce and salsa were in cold holding at 45F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Person in charge turned temperature control down to obtain correct cold holding temperature.