Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the level of sanitizer concentration.
05/13/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/04/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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