3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical Repeat Dish tank not sanitizing dishes at 160F on surface. Maintain unit so wash cycle holds at 160F and final rinse reaches 180F to ensure dishes area sanitized at 160F. Until repaired, dishes must be manually sanitized.
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 194ûF, or less than: For a stationary rack, single temperature machine, 165ûF; or for all other machines, 180ûF.
3717-1-05.1(G) / Handwashing sinks-Number.
Handsink in prep area not operating. Repair so sink can be accessible by food employees working in area for easy handwashing. Provide soap, towels, and signage.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed spray hose in the dish room leaking and faucet at food prep sink leaking. Repair so plumbing and fixtures are free of leaks.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-February-2016
| Comments |
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| Veggies - hot hold 157. Fish cooking 192F. Oranges cold hold 37F. Fodo prep areas kept clean. Sanitizer used at 150 ppm - 200ppm - good. Gloves in use, hair restraints in use, floor repaired near drains to large kettles. |