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Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection.
• Preheat equipment before adding food. • Maintain a temperature of 140 degrees Fahrenheit or higher for all foods. • Check food temperatures with an accurate food thermometer and record them. • Stir food frequently to make sure the entire dish is heated. How to Cold-Hold Foods: • Make sure the equipment is cold before adding food.
Article 81 of the NYC Health Code: Food Preparation and Food Establishments 7 Restaurants must now use a written advisory to tell customers that eating certain raw or undercooked foods may increase the risk of foodborne illness.
Operations and maintenance manual and replacement parts for custom food service equipment supplied to Perkins Family Restaurant. Download PD, PW, TD, TW, CPM, CDS DISPENSERS
This manual includes safety and operating instructions for EF series hot food wells. LTI recommends reading all safety precautions and statements to ensure safe operation before installing and operating. Below are the precautions that are explained in more detail. Please read carefully.
STANDARD FEATURES: 563-watt (208v) blanket heaters uses 40% to 150% less energy than major competitors. Each well had independent temperature control settings. Digital controller accurately holds desired temperatures. Standard models Dry or Dry/Wet operation. Two-year parts and labor warranty.
Use our Holding Time and Temperature Log to record hot and cold holding temperatures. Seeing the log will remind you to double-check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures. Download PDF: Holding Time and Temperature Log. Download Word Document: Holding Time and Temperature Log. For ...
