Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
The low temperature dish machine did not have a manufacturer's data plate on the machine. Provide a data plate on the machine and ensure that it is clear and easily readable at all times.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine dish machine was not dispensing chlorine sanitizer at the time of inspection, despite being run approximately 6 times. Dish machine should be dispensing 50PPM chlorine at minimum. Instructed staff to use 3 basin sink quat sanitizer as final sanitization step after washing dishes in dish machine. Contact service provider to adjust machine to dispense 50PPM chlorine, then dish machine can be used as sole means of warewashing. If machine is not sanitizing, use 3 basin sink as backup.
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.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Dish machine did not have a data plate providing sanitizer information for the machine. Provide data plate and maintain intact and readable.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.