Food Temperatures
Description |
Temperature |
State of Food |
Salad Mix (fry prep unit) |
37 °F |
Cold Holding |
Grilled chicken breast |
167 °F |
Cooking |
Butter (expostation) |
42 °F |
Cold Holding |
Pepperjack cheese (grill low boy) |
41 °F |
Cold Holding |
Ribs (grill low boy) |
38 °F |
Cold Holding |
Salmon |
202 °F |
Cooking |
Boneless Chicken Wings |
191 °F |
Cooking |
Hamburger |
191 °F |
Cooking |
Coleslaw (fry prep unit) |
39 °F |
Cold Holding |
Diced Chicken (fry prep unit) |
44 °F |
Cooling |
Ranch dressing (traulsen wait station) |
44 °F |
Cooling |
Potatoes (walk-in) |
41 °F |
Cold Holding |
Mexican rice (walk-in) |
39 °F |
Cold Holding |
Shrimp (grill low boy) |
38 °F |
Cold Holding |
Chicken wings (114-39) |
39 °F |
Cooling |
Spinach artichoke dip (mid prep unit) |
38 °F |
Cold Holding |
Homemade ranch dressing (expostation) |
39 °F |
Cold Holding |
Coleslaw (mid prep unit) |
39 °F |
Cold Holding |
French onion soup |
202 °F |
Hot Holding |
Queso Dip |
156 °F |
Hot Holding |
Chicken tenders |
211 °F |
Cooking |
Pico de gallo (traulsen wait station) |
40 °F |
Cold Holding |
Raw Chicken |
39 °F |
Cold Holding |
Pico de gallo (fry prep unit) |
39 °F |
Cold Holding |
No records found
Warewashing Temperatures
Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
Sani Bucket |
chemical |
|
300 |
|
quaternary |
|
Dishwashing machine |
hot water |
|
|
|
hot water |
171.9 °F |
Bar 3-Compartment |
chemical |
|
100 |
|
chlorine |
|
No records found
Equipment Temperatures
Description |
Temperature |
Wait station reach-in cooler |
38 °F |
3-Compartment sink |
121 °F |
Main walk-in cooler |
35 °F |
Beer/meat walk-in cooler |
32 °F |
Fry prep unit |
35 °F |
Broil prep unit |
42 °F |
Traulsen reach-in cooler |
39 °F |
Hand sink |
123 °F |
Mid prep unit |
38 °F |
Walk-in Freezer |
10 °F |
No records found