sausage cooking 140°F chicken 29°F |
prepackaged snacks, buns, condiments, hot and cold drinks |
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gloves, hand wash station, extra utensils, 3 tub set up with chlorine |
Chlorine at 100ppm |
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VIOLATION: NO LOW TEMPERATURE THERMOMETER RANGING FROM 0-220°F. |
3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
(G)Food temperature measuring devices. |
(1) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment |
and maintenance of food temperatures as specified under this chapter. |
(2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the |
temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in |
thin foods such as meat patties and fish filets. |
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VIOLATION: NO CHLORINE TEST KIT. |
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3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
(I)Sanitizing solutions - testing devices. |
A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
be provided. |
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