3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Temperature of dish tank rinse sanitaion at 138 degrees. Minimum temperature of dish tank hot water sanitation must be greater than 180 degrees.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F; or for all other machines, 180˚F.
3717-1-04.4(M) / Mechanical warewashing equipment - sanitization pressure.
The water flow pressure in a warewashing machine is not adequate. Sanitation pressure must meet manifacturer's requirements.
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine's data plate and not be less than five pounds per square inch or more than thirty pounds per square inch.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed food debris on wall of milk walk in cooler. Clean hard to reach areas of facilities to prevent build up of food debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Correct By: 22-Oct-2014
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-October-2014
| Comments |
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| Sanitizer in proper concentration range. Foods observed in proper ranges. Hair restraints in use. Gloves in use. Food in deli properly date marked. Overall clean and organized. Thank you |