Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: no thermometer in prep cooler or salad cooler
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: prep cooler 44-47*F -- PIC called for service
Compliance with submitted HACCP plans and approved variance procedures Observation: time of discard not marked on tomatoes, cheese, and lettuce on line -- PIC voluntarily discarded
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