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: lettuce and shredded cheese 46*F -- added more ice
Food and water temperature measuring devices are appropriately scaled Observation: inaccurate thermometer -- shall be scaled in 2 degree increments or be digital
06/27/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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