114153. Equipment for cooling and heating food and for holding cold
and hot food shall be sufficient in number and capacity to ensure
proper food temperature control during transportation and operation
as specified in Section 113996.
114157. (a) A thermometer shall be provided for each refrigeration
unit.
(b) The thermometer shall be located to indicate the air
temperature in the warmest part of the unit and, except for vending
machines, shall be affixed to be readily visible.
(c) Except as specified in subdivision (d), cold or hot holding
equipment used for potentially hazardous food shall be designed to
include and shall be equipped with at least one integral or
permanently affixed temperature measuring device that is located to
allow easy viewing of the device's temperature display. Alternative
hot or cold holding equipment can be equipped with approved product
mimicking sensors placed in devices located in the warmest part of
the mechanically refrigerated unit in lieu of an ambient air sensor.
(d) Subdivision (c) shall not apply to equipment for which the
placement of a temperature measuring device is not a practical means
for measuring the ambient air surrounding the food because of the
design, type, and use of the equipment, such as calrod units, heat
lamps, cold plates, bainmaries, steam tables, insulated food
transport containers, and salad bars.
(e) Temperature measuring devices shall be easily readable and
have a numerical scale, printed record, or digital readout in
increments no greater than 2 F or over the intended range of use.
114159. (a) Except for vending machines, an accurate, easily
readable, metal probe thermometer suitable for measuring the
temperature of food shall be readily available on the premises of
each food facility holding potentially hazardous food.
(b) A food temperature measuring device with a suitable
small-diameter probe that is designed to measure the temperature of
thin masses shall be provided and readily accessible to accurately
measure the temperature in thin foods such as meat patties and fish
fillets.
(c) Food temperature measuring devices that are scaled only in
Fahrenheit shall be accurate to
114153. Equipment for cooling and heating food and for holding cold
and hot food shall be sufficient in number and capacity to ensure
proper food temperature control during transportation and operation
as specified in Section 113996.
114157. (a) A thermometer shall be provided for each refrigeration
unit.
(b) The thermometer shall be located to indicate the air
temperature in the warmest part of the unit and, except for vending
machines, shall be affixed to be readily visible.
(c) Except as specified in subdivision (d), cold or hot holding
equipment used for potentially hazardous food shall be designed to
include and shall be equipped with at least one integral or
permanently affixed temperature measuring device that is located to
allow easy viewing of the device's temperature display. Alternative
hot or cold holding equipment can be equipped with approved product
mimicking sensors placed in devices located in the warmest part of
the mechanically refrigerated unit in lieu of an ambient air sensor.
(d) Subdivision (c) shall not apply to equipment for which the
placement of a temperature measuring device is not a practical means
for measuring the ambient air surrounding the food because of the
design, type, and use of the equipment, such as calrod units, heat
lamps, cold plates, bainmaries, steam tables, insulated food
transport containers, and salad bars.
(e) Temperature measuring devices shall be easily readable and
have a numerical scale, printed record, or digital readout in
increments no greater than 2 F or over the intended range of use.
114159. (a) Except for vending machines, an accurate, easily
readable, metal probe thermometer suitable for measuring the
temperature of food shall be readily available on the premises of
each food facility holding potentially hazardous food.
(b) A food temperature measuring device with a suitable
small-diameter probe that is designed to measure the temperature of
thin masses shall be provided and readily accessible to accurately
measure the temperature in thin foods such as meat patties and fish
fillets.
(c) Food temperature measuring devices that are scaled only in
Fahrenheit shall be accurate to
114153. Equipment for cooling and heating food and for holding cold
and hot food shall be sufficient in number and capacity to ensure
proper food temperature control during transportation and operation
as specified in Section 113996.
114157. (a) A thermometer shall be provided for each refrigeration
unit.
(b) The thermometer shall be located to indicate the air
temperature in the warmest part of the unit and, except for vending
machines, shall be affixed to be readily visible.
(c) Except as specified in subdivision (d), cold or hot holding
equipment used for potentially hazardous food shall be designed to
include and shall be equipped with at least one integral or
permanently affixed temperature measuring device that is located to
allow easy viewing of the device's temperature display. Alternative
hot or cold holding equipment can be equipped with approved product
mimicking sensors placed in devices located in the warmest part of
the mechanically refrigerated unit in lieu of an ambient air sensor.
(d) Subdivision (c) shall not apply to equipment for which the
placement of a temperature measuring device is not a practical means
for measuring the ambient air surrounding the food because of the
design, type, and use of the equipment, such as calrod units, heat
lamps, cold plates, bainmaries, steam tables, insulated food
transport containers, and salad bars.
(e) Temperature measuring devices shall be easily readable and
have a numerical scale, printed record, or digital readout in
increments no greater than 2 F or over the intended range of use.
114159. (a) Except for vending machines, an accurate, easily
readable, metal probe thermometer suitable for measuring the
temperature of food shall be readily available on the premises of
each food facility holding potentially hazardous food.
(b) A food temperature measuring device with a suitable
small-diameter probe that is designed to measure the temperature of
thin masses shall be provided and readily accessible to accurately
measure the temperature in thin foods such as meat patties and fish
fillets.
(c) Food temperature measuring devices that are scaled only in
Fahrenheit shall be accurate to
