Copyright © 2019 My Health Department. All rights reserved.
Prior to opening, the following must be completed: All cutting boards must be washed, rinsed, and sanitized; label all bulk food containers (i.e., sugar, flour, spices, etc.); place thermometers in all cold holding equipment; implement an Employee Health Policy; implement a written diarrhea and vomit clean up procedure.
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3- compartment sink | chemical | 300 | quats (QT-10) | |||
| stationary rack warewasher | hot water | 170 °F |
| Description | Temperature |
| True RIF | -2 °F |
| True knee-high RIC | |
| steam table | 138 °F |
| True RIC | 40 °F |
| Vulcan hot cabinet (kitchen) | 145 °F |
| True make-table | 34 °F |
| True knee-high RIC (beside mixer) | 39 °F |
| walk-in cooler (basement) | 37 °F |
| Beverage Air display cooler | 26 °F |
| Vulcan hot cabinet (drink station room) | 160 °F |
| True drawer cooler (under griddle) | 41 °F |
| walk-in freezer (basement) | -3 °F |
| True make-table (oven side) | 36 °F |
| Superior make-table | 36 °F |
| walk-in cooler (beside fryers) | 42 °F |
| M3 make-table (right) | 20 °F |
| M3 make-table (left) | 35 °F |
| chest freezer | 5 °F |
| True drawer RIC | 36 °F |
| True make-table (under Ovention oven) | |
| walk-in freezer #2 (basement) | 10 °F |