Copyright © 2019 My Health Department. All rights reserved.
No comments
| Description | Temperature | State of Food |
| Sliced cheese in "Supra" 1-dr reach-in ref. | 41 °F | Cold Holding |
| Cream cheese in "Hoshizaki" 1-dr upright ref. (dining room) | 39 °F | Cold Holding |
| Pastrami in "Bev Air" 2-dr u/c ref. | 64 °F | Cold Holding |
| Sliced tomatoes in "Supra" 2-dr prep ref. | 46 °F | Cooling |
| Crumbled goat cheese in "Continental" 2-drawer ref. | 39 °F | Cold Holding |
| Hard-boiled eggs in "Supra" 2-dr prep ref. | 38 °F | Cold Holding |
| Chicken bourbon soup (reheating for 45 min) | 140 °F | Reheating |
| Crumbled blue cheese in "Supra" 1-dr reach-in ref. | 38 °F | Cold Holding |
| Chicken salad in "Supra" 2-dr prep ref. | 48 °F | Cooling |
| Sliced ham in "Supra" 2-dr prep ref. | 40 °F | Cold Holding |
| Pico de gallo, Cooked pork, Hard-boiled eggs in "Supra" 2-dr reach-in ref. | 40 °F | Cold Holding |
| Pico de gallo on a kitchen counter | 64 °F | Cold Holding |
| Skim milk in "Continental" 2-drawer ref. | 37 °F | Cold Holding |
| Blanched asparagus in "Bev Air" 2-dr u/c ref. | 40 °F | Cold Holding |
| Tomato soup (reheating for about 1.5 hrs) | 161 °F | Reheating |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-comaprtment sink | Manual, Chemical | No strips provided | 300 | Quaternary Ammonium Chloride | 83 °F |