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Description | Temperature | State of Food |
noodles | 40 °F | Cold Holding |
lobster/ginger sauce | 143 °F | Hot Holding |
noodles/pasta | 61 °F | Cooling |
chicken wings, cooked | 39 °F | Cold Holding |
rice | 41 °F | Cold Holding |
tomatoes, diced | 39 °F | Cold Holding |
eggs, raw, mixed | 38 °F | Cold Holding |
potatoes | 84 °F | |
cole slaw | 40 °F | Cold Holding |
gumbo | 155 °F | Hot Holding |
gumbo (walk-in) | 40 °F | Cold Holding |
corn salsa, roasted | 40 °F | Cold Holding |
ceviche | 38 °F | Cold Holding |
rice | 145 °F | Hot Holding |
trout | 171 °F | Cooking |
lettuce, cut | 41 °F | Cold Holding |
marinara | 171 °F | Hot Holding |
slaw mix | 41 °F | Cold Holding |
chowder | 156 °F | Hot Holding |
tapenade | 71 °F | Cooling |
cauliflower, mashed | 171 °F | Hot Holding |
oyster, raw | 29 °F | Cold Holding |
oysters, baked, half shell | 149 °F | Cooking |
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
3 compartment sink | chemical | 200 | quaternary ammonia | |||
dish machine (bar) | chemical | 0 | chlorine | 128 °F | ||
dish machine (kitchen) low temperature | chemical | 100 | chlorine | 122 °F |