Reheating Food (46.365)
--Shreaded chicken, which was cooled, was not reheated to 165°F for hot holding. steamtable was being used for re-heat. properly re-heated during inspection.
Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Shreaded chicken was held at 127°F, in the steam table area, rather than 135°F or above as required. Re-heated during inspection.
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