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: Thermometer missing from refrigerator.
In-use utensils, between-use storage Observation: Scoop handles in flavor containers in contact with food.
06/26/2015
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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