Five Points

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine concentration in the warewash machine located in the Bowery room measured at 0ppm; test for hot water and the temperature measured at 141F for final rinse temp. [CA] Ensure mechanical warewash machine provides 50ppm chlorine or hot water measuring at 160F. [COS] PIC will have staff manually warewash until unit can be repaired.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.