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.
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.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-December-2015
| Comments |
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| Temperatures milk - 41F lettuce - 41F potatoes - 135F beets - 155F Note) Make sure that the hand sink does not have anything stored in front of it. The roller cart must be stored away from the hand sink. Observed sanitizer test strips and thermometers Observed sanitizer 200ppm quat Observed gloves, and hair restraints |