TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Hot Holding, Front Food Service, Crock, Soup,
|
200.0 ° F
|
Hot Holding, Front Food Service, Steam Table, Pork, sausage
|
150.0 ° F
|
Hot Holding, Front Food Service, Steam Table, Rice, yellow
|
155.0 ° F
|
Hot Holding, Front Food Service, Grill, Lamb, gyro
|
189.0 ° F
|
Hot Holding, Front Food Service, Grill, Pork, sausage
|
172.0 ° F
|
Cold Holding, Front Food Service, Prep Top Cooler, Cut Leafy Greens, lettuce
|
41.0 ° F
|
Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, sliced
|
40.0 ° F
|
Cold Holding, Front Food Service, Prep Top Cooler, Dairy, tziki sauce
|
41.0 ° F
|
Cold Holding, Front Food Service, Prep Top Cooler, Cheese, feta
|
39.0 ° F
|
Cold Holding, Front Food Service, Prep Top Cooler, Chicken, raw (bottom prep)
|
39.0 ° F
|
Cold Holding, Front Food Service, Prep-Top Cooler 2, Fish/Seafood, raw shrimp
|
38.0 ° F
|
Cold Holding, Front Food Service, Prep-Top Cooler 2, potatoes,
|
36.0 ° F
|
Cold Holding, Front Food Service, Prep-Top Cooler 2, meatballs,
|
39.0 ° F
|
Cold Holding, Front Food Service, Prep-Top Cooler 2, Cheese,
|
41.0 ° F
|
Cold Holding, Front Food Service, Prep-Top Cooler 2, Beef, raw (bottom prep)
|
38.0 ° F
|
Cold Holding, Front Food Service, Prep-Top Cooler 2, Dairy, sour cream (bottom prep)
|
39.0 ° F
|
Cold Holding, Front Food Service, Counter Top/Table, Dairy, tziki sauce
|
58.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Lamb, gyro
|
41.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Rice, pudding
|
38.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, sliced
|
38.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Lamb, gyro
|
39.0 ° F
|
Cold Holding, Main Kitchen, Reach-In Cooler #2, Chicken, raw
|
39.0 ° F
|
Cold Holding, Main Kitchen, Reach-In Cooler #2, Cut Leafy Greens, lettuce
|
41.0 ° F
|
Cold Holding, Main Kitchen, Reach-In Cooler #2, Tomatoes, sliced
|
41.0 ° F
|
Cold Holding, Main Kitchen, Reach-In Cooler #2, Dairy, sour cream
|
40.0 ° F
|
|
|
|
|
|