Chef Oscar - Events

Cheese sauce and beef were observed partially frozen in the hot holding unit. These units are not designed to reheat or cook food. Potentially hazardous foods that have been cooked and then cooled or frozen must be reheated to 74°C or higher in a manner that allows them to pass through the Danger Zone (4°C to 60°C) as quickly as possible., , During the inspection, foods were reheated in a microwave; the beef was re-measured in the hot holding unit at 61°C.