Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
Feb 17, 2012
95
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
Aug 15, 2012
98
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
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