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Description | Temperature | State of Food |
ice cream mix | 36 °F | Cold Holding |
chicken nuggets | 172 °F | Cooking |
cheese, sliced | 41 °F | Cold Holding |
milk | 40 °F | Cold Holding |
shredded lettuce | 41 °F | Cold Holding |
lettuce (in salad) | 41 °F | Cold Holding |
ice cream mix | 39 °F | Cold Holding |
chicken tenders | 217 °F | Cooking |
ice cream mix | 41 °F | Cold Holding |
burritos (walk-in) | 36 °F | Cold Holding |
sausage patty | 174 °F | Hot Holding |
fish filet | 150 °F | Hot Holding |
hamburger | 168 °F | Cooking |
hamburger, raw | 41 °F | Cold Holding |
milk | 35 °F | Cold Holding |
shredded lettuce | 41 °F | Cold Holding |
chicken tenders | 36 °F | Cold Holding |
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
3 compartment sink (1st reading) | chemical | 0 | quaternary ammonia | |||
3 compartment sink (2nd reading) | chemical | 200 | quaternary ammonia |