3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical Dish tank heatnig to 173 degrees. Maintenance required to dish tank to ensure temperature is at 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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors and walls. Food debris and splashes on several surfaces. Clean more thouroughly to prevent such build up.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-November-2015
| Comments |
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| Test strips, thermometers, gloves available. Observed proper hot and cold holding of TCS foods. Hot water adequate. Thank you for your cooperation during the inspection. |