Make-Up Table: Difference between revisions
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| colspan="2" |'''Quality Serving Temperatures''' | | colspan="2" |'''Quality Serving Temperatures''' | ||
|- | |- | ||
|Prepped produce | |'''Prepped produce''' | ||
|34°F - 41°F | |34°F - 41°F | ||
|- | |- | ||
|Meats | |'''Meats''' | ||
|150ºF to 160ºF | |150ºF to 160ºF | ||
|- | |- | ||
|Eggs | |'''Eggs''' | ||
|150ºF to 160ºF | |150ºF to 160ºF | ||
|- | |- | ||
|Grits/Gravy | |'''Grits/Gravy''' | ||
|150ºF to 160ºF | |150ºF to 160ºF | ||
|- | |- | ||
|Buns/Biscuits/Pancakes | |'''Buns/Biscuits/Pancakes''' | ||
|120ºF | |120ºF | ||
|- | |- | ||
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| colspan="2" |'''QA Standards''' | | colspan="2" |'''QA Standards''' | ||
|- | |- | ||
|Prepped produce | |'''Prepped produce''' | ||
|Cold, Crisp, Fresh | |Cold, Crisp, Fresh | ||
|- | |- | ||
|Meats/Eggs | |'''Meats/Eggs ''' | ||
|Hot, Fresh, Within QA | |Hot, Fresh, Within QA | ||
|- | |- | ||
|Grits/Gravy | |'''Grits/Gravy''' | ||
|Hot, Thick, Lump free | |Hot, Thick, Lump free | ||
|} | |} | ||