|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF 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 (1) for a stationary rack, single temperature machine, 165 F. Dish machine peaked at 157 F during inspection. CDI- facility will use dish machine for wash and rinse, but will use 3-comp sink for chemical sanitizing until machine is repaired. VR- facility has ten days to repair unit since change in serving plates has increase volume.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. |