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: Provide a thermometer to refrigerator and also a thermometer to check cooked food.
Manual warewashing sinks requirements Observation: Provide bleach for sanitizing before opening on Saturday.
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