A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a tip sensitive thermometer.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: The sanitizer in the dish machine is below required level. The maintenance man is scheduled for repair on the machine.
05/04/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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