General information
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Obtain a bleach sanitizer test kit to verify the concentration of 3C sink in the bar and the sanitizer buckets are between 50-100 ppm. Also, get either a thermal-disc or thermal stickers to verify the temperature of the high temp dishmachine. Thermal dishmachine temperature must reach at least 165 F on the food contact surface to properly sanitize. A re-inspection has been scheduled in ten (10) business days to verify corrections have been made.