Apr 10, 2026
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
TCS foods must be rapidly reheated to 165°F for hot holding. Rice on steam table at 54°F. Rice removed and placed back in cooler.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Do not store knives in between cutting board and equipment. Knives moved to 3 compartment sink for cleaning.