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:Thermometers not visible
07/10/2014
Routine
Handwashing aides and devices, use restrictions Repair walk in cooler door so it closes tight. Repair or adjust walk in cooler cooling unit to maintain foods at 41* or less. Clean and organize the back room and remove items that are not necessary for the establishment.
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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