3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical The wash solution in the spray type warewasher is not being maintained at the proper temperature. The temperature of the dishwasher is 105 degrees.
To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (a) For a stationary rack, single temperature machine, 165˚F; (b) For a stationary rack, dual temperature machine, 150˚F; (c) For a single tank, conveyor, dual temperature machine, 160˚F or (d) for a multitank, conveyor, multi-temperature machine, 150˚F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120˚F.
REPAIR THE DIASHWASHER SO THE WATER TEMPERATURE IS 120 DEGREES OR MIORE. Correct By: 18-Jul-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-July-2015
| Comments |
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| EMPLOYEE HEALTH – A written policy was available. 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 (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHICKEN-165, HAMBURGER-155, FISH, PORK, BEEF-145), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41, 135), date marking (7 DAYS, 3 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), storage order (RAW MEAT LOWER), and highly susceptible population (NO UNDER COOKED, SEED SPROUTS, UNPASTEURIZED). |