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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
