A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tipped probe thermometer at facility.
12/29/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
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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