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:Thermometers to be inside all cold units.
Toilet room receptacle, enclosed, fixtures clean
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
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