Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Combo Cooler: frozen; milk 37°F
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. Hamburger: 183°F
Information: Dishwashing Methods: High temperature dish machine: 187°F at plate level Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sink stocked.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
Information: Notes/Recommendations: Now serving dinner on Thursday nights. Dinner is served at 7:00 pm and discarded by 8:00 pm.
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