Hot dogs 41°F, buns, pre-packaged chips, soda, water. |
|
3 tub set up with chlorine, hand sanitizer, gloves, extra utensils, hit temperature thermometer provided. |
|
VIOLATION: Must have low temp thermometer 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. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
VIOLATION: Must have chlorine test kit for chlorine sanitizer water. |
|
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. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
|