3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The food disposal is not working.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
[?] Facility Type: Seasonal Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-June-2018