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 were not present in all cooling units.
11/05/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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