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. Walk-In Cooler: 40 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. No hot holding at time of the inspection.
Information: Dishwashing Methods: Dishwashing machine 120 F with 100 ppm Chlorine. Test strips Sanitizer Quat. Test strips
09/17/2015
Semi Commissary
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. Walk-in, 34*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. None
Information: Dishwashing Methods: Dishmachine, 120F with 50 ppm chlorine.
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