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: 2 door cooler was 45.6deg today and the open retail case was 44.1deg today using my digital stem thermometer.
10/01/2014
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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