Copyright © 2019 My Health Department. All rights reserved.
No comments
| Description | Temperature | State of Food |
| Grill: Home fries | 135 °F | Hot Holding |
| Hot box: Homemade gravy | 144 °F | Hot Holding |
| Service low boy: Milk | 37 °F | Cold Holding |
| Hot box: Black beans | 139 °F | Hot Holding |
| Fryer: chicken | 175 °F | Cooking |
| Prep line 3: Salad mix | 41 °F | Cold Holding |
| Walk in: Sausage | 41 °F | Cold Holding |
| Prep line - Crab | 49 °F | Cold Holding |
| 2 Door: Tomato sauce | 38 °F | Cold Holding |
| 2 Door: cheese | 39 °F | Cold Holding |
| 2 Door: Chicken | 41 °F | Cold Holding |
| 2 Door: Buttermilk | 38 °F | Cold Holding |
| Prep line 2: Cheese | 41 °F | Cold Holding |
| Walk in: Butter (TCS) | 41 °F | Cold Holding |
| Coffee thermas: Half & half | 40 °F | Cold Holding |
| Service low boy: Half & half | 40 °F | Cold Holding |
| Coffee lowboy: Half & half | 39 °F | Cold Holding |
| Bar Cooler - Half & half | 41 °F | Cold Holding |
| Prep line - Sour cream | 53 °F | Cold Holding |
| Prep line 2: Cut tomato | 41 °F | Cold Holding |
| Prep line - Cut tomato | 49 °F | Cold Holding |
| Prep line: Butter (TCS) | 52 °F | Cold Holding |
| Walk in: Roast beef | 39 °F | Cold Holding |
| Prep line: Shredded cheese (above fill line) | 55 °F | Cold Holding |
| Pre line - Tomato salsa | 45 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Kitchen 3 Compartment Sink | Chemical | 0 | Chlorine | |||
| Kitchen Dish Machine | Chemical | 100 | Chlorine | |||
| 3 Compartment Sink Coffee Side | Chemical | 400 | Quaternary Ammonium | |||
| Coffee Dish Machine | Chemical | 50 | Chlorine |