McDonald's #17648

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Hot water temperature of dish machine was 122F and measured at 0ppm chlorine. [CA] Ensure warewash machines reach a hot water temperature of 160F minimum (or 50ppm chlorine). [SA] PIC will have staff manually warewash until machine 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.