Copyright © 2019 My Health Department. All rights reserved.
No comments
| Description | Temperature | State of Food |
| Miso Soup | 160 °F | Hot Holding |
| Salmon | 38 °F | Cold Holding |
| TuNa | 34 °F | Cold Holding |
| Chicken | 39 °F | Cold Holding |
| Scallops | 40 °F | Cold Holding |
| Crab | 39 °F | Cold Holding |
| Tea Egg | 43 °F | Cold Holding |
| Udon Noodles | 41 °F | Cold Holding |
| Shrimp | 41 °F | Cold Holding |
| Eel | 39 °F | Cold Holding |
| Cooked Eel | 67 °F | Cold Holding |
| Salmon | 57 °F | Cold Holding |
| Rice | 154 °F | Hot Holding |
| Lettuce | 44 °F | Cold Holding |
| Tofu | 39 °F | Cold Holding |
| 6 | ||
| Salmon | 40 °F | Cold Holding |
| Prok | 48 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Kitchen Dishmachine | Chemical | 50 | Chlorine |