(e) Do all refrigerated storage areas have a numerically scaled indicating
thermometer, accurate to plus or minus 3 F (plus or minus 1.7 F)?
(a) Are any leftovers over 24 hours old? Are leftovers of potentially
hazardous foods labeled with date and time they were removed from
service? (DA label 178, Leftover - Use within 24 hours.)
(b) Is all food (especially fresh meat) properly stored to facilitate proper
air circulation, cooling, and cleanliness?
(c) Are foods covered to avoid excessive drying and possible
(d) Are there any foods present of questionable quality?
(e) Are foods stored above the floor (>6") on racks, dollies, non-wood
pallets, or other easily cleanable surfaces?
(a) Does the refrigerator have a musty or rancid odor?
(b) Are deodorants being used to cover up objectionable odors?
(c) Are very odorous foods stored with milk, butter, or other odor-
(a) Are coils properly defrosted?
(b) Are the refrigerators inspected periodically by the post engineer?
Pantries and storeroom.
(1) Are they frequently and adequately cleaned?
(2) Are they well lighted and ventilated?