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: There are no thermometers in the refrigerator and freezer.
Equipment location, installation, repair, and adjustment Observation: There is a washer and dryer right next to a refrigerator and oven.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the sanitizer.
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