|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach proper final rinse temp after approx. 25 minutes of running(guage @190F, EHS therm. @155F, facility therm. @158F). CDI: Facility will use three compartment sink until repaired. |