PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:French toast batter holding at 56*. Product was discarded. Corrected.
Air drying of equipment and utensils Observation:Pans nested wet on shelves.
05/27/2015
Regular
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Place thermometers in cooling units.
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