Prepares and serves potentially hazardous foods for later service. Reheats leftover foods from previous servings or preparations.
Previous inspections determine that it is a high risk.
Many medium risk establishments are either fast-food or places that cook very few items from scratch. Discard all food that has been in hot holding. Often, a restaurant owner has until the next inspection to correct the problem. Common practice of thawing foods at room temperature, dirty food preparation surfaces, improperly installed or maintained plumbing, dirty bathrooms, litter in parking lot, unsealed garbage cans, floors and ceiling in disrepair. The establishment is either brand new in 1997 or the Health Department has noted a change in ownership in the past year.