PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: reheat chili quickly to 165
Mobile water tank enclosed, sloped to drain, provided with inspection and cleaning port, "V" thread limitations, inlet and outlet sloped to drain
12/10/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
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