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: No thermometer in refrigerator.
05/21/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Preventing contamination when tasting
Shellstock, maintaining identification
Mechanical 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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