3717-1-04.4(M) / Mechanical warewashing equipment - sanitization pressure.
The water flow pressure in a warewashing machine is not adequate. Final rinse pressure was 14 psi and the machine data plate states required pressure of between 15-25 psi.
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine's data plate and not be less than five pounds per square inch or more than thirty pounds per square inch.
ADJUST THE DISHWASHER FINAL RINSE WATER PRESSURE TO BETWEEN 15 AND 25 PSI. Correct By: 22-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-November-2014
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| LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE NOT REQUIRED, but encouraged to be certified in Level 1 food Safety. FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) was provided and reviewed. EMPLOYEE HEALTH – A written policy reportedly is on the computer. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, symptoms of illness, sanitizer strength, storage order, and highly susceptible population. |