3717-1-04.4(K) / Manual warewashing equipment - hot water sanitization temperatures
Critical Hot water used for manual warewashing sanitization is below the required temperature. Dish washer sanitizing temperature at 91 degrees. Contact serrvicer to maintain proper sanitation temperature of 180 degrees.
To prevent pathogen growth: if immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171˚F or above.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. In coolers, observed a build up of dirt and food debris. Clean coolers more frequently to prevent build up.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-February-2015
| Comments |
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| Raw meat packaged with veggies is okay. Contact service for dish washer. Make sure it is operating at 180 or higher for proper sanitation. Will follow up on dish washer in one to two months. |