3717-1-04.4(L) Critical Repeat Observed hot water for mechanical sanitization is below the required temperature.Thermolabels were used to test the accuracy of the machine. It did not indicate the water was reaching 165 degrees F. Corrective Action: PIC said the company of the dishwasher is to come in and maintenance it this week. Until the dish machine is reaching the proper temperatures the 3 compartment sink should be used to wash, rinse, and sanitize dishes.

3717-1-04.8(E)(1) Observed pan in the clean dish storage area stored on the floor. Corrective Action: All clean dishes/utensils should be stored at least 6 inches off the ground.

3717-1-04.2(H)(2) Repeat Observed Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. Corrective Action: Test strips should be obtained and dish machine should be tested frequently to ensure that it is working properly.

Comments

Reviewed dish machine temperature and testing, proper cold/hot holding temperatures, storage of food and clean dishes, and pest control procedures with the person in charge. Repeat violations may be subject to an administrative hearing. Critical Control Point Inspection: VII. Protection from Contamination: Observed hot water for mechanical sanitization is below the required temperature. Thermolabels were used to test the accuracy of the machine. It did not indicate the water was reaching 165 degrees F.