|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -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. Temperature of conveyor dish machine for final rinse peaked at 174 F. Temperature of internal thermometer was 156 F. CDI- Facility will use single service plates, cups, and utensils until unit is repaired. VR- facility has up to ten days to repair unit. |