3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. The highest temperature recorded during the final rinse on a maximum registering thermometer was 151F today. The final rinse must reach at least 180F or 160F at the dish.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-February-2019
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. |