Observations & Corrective Actions

3-403.11 VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically: GRAVY ON HOT HOLDING, REHEATED LESS THAN 1 HR AGO, MEASURES 116 F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 135°F. DISCUSSED REHEATING PROCEDURES WITH OWNER; GRAVY WAS REHEATED TO 165 FOR 15 SEC. ON STOVE TOP.