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:Both coolers upstairs were at 45 degrees and 46 degrees.
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:Missing thermometers in both units.
05/21/2014
Routine
Food temperature measuring devices are provided and readily accessible No thermometers in both refrig (upstairs) and one of the freezers.
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