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. Reach in cooler, at breakfast bar and in kitchen area.
Sanitization methods - hot water, chemical Three compartment sink, not available.
Compliance with submitted HACCP plans and approved variance procedures HACCP or Time as a control procedures are not in compliance, will be providing S.O.P.'s
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