Brewing Market

Official wording

4-501.114Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine did not reach 160 degrees at the plate when tested with a thermo label. Staff reports they do not hand sanitize after the machine is washed. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals. Education provided to hand sanitize until machine is repaired.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.