No comments
Description | Temperature | State of Food |
Eggs | 40 °F | Cold Holding |
Rice | 144 °F | Hot Holding |
Sticky Rice | 36 °F | Cold Holding |
Chicken | 36 °F | Cold Holding |
Half and Half | 40 °F | Cold Holding |
Dumplings | 38 °F | Cold Holding |
Raw Chicken | 42 °F | Cold Holding |
Coconut Creme | 36 °F | Cold Holding |
Pork | 35 °F | Cold Holding |
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
Dishmachine | Chemical | 50 | Chlorine |