Parcelle Organics

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

The establishment did not have an irreversible registering temperature device (such as a thermometer or test strips) to measure utensil surface temperature during hot water mechanical warewashing. The manager on duty (MOD) was informed that a suitable thermometer or test strip must be provided and used to monitor the internal surface temperature of the dish machine.

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.