Checklist Requirements
1. Food Temperature Control
A. Hot foods held at 135 deg F or above
B. Cold foods held at 41 deg F or below
C. Adequate amount of equiment provided to hold "hot" and "cold" foods
D. Thermometer provided for perishable food refrigerators
E. Metal Probe thermometer for checking temperature of foods.
3. LIQUID WASTE
A. Wastewater from sinks and other equipment drained to sewer or other method approved by SWS
4. TYPE OF WATER SUPPLY
A. Potable water supply
8. FRYERS
Manager on Duty
Date:
COMPLIES
YES
o cook in fryers
it to the next duty employee
NO
REMARKS
WEEKLY CHECKLIST
Mcdonalds, Newport Mall
Checklist Requirements
1. Food Temperature Control
A. Hot foods held at 135 deg F or above
B. Cold foods held at 41 deg F or below
C. Adequate amount of equiment provided to hold "hot" and "cold" foods
D. Thermometer provided for perishable food refrigerators
E. Metal Probe thermometer for checking temperature of foods.
3. LIQUID WASTE
A. Wastewater from sinks and other equipment drained to sewer or other method approved by SWS
4. TYPE OF WATER SUPPLY
A. Potable water supply
8. FRYERS
Manager on Duty
Date:
COMPLIES
YES
o cook in fryers
it to the next duty employee
NO
REMARKS