4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
4 ptsCorrected: YesRepeat: No
Chemical sanitizing dishmachine not registering any level of sanitizer on kitchenware/utensils or in machine after final rinse.
Chlorine container was empty but even after replaced for a new one and primed it still not registering any level of sanitizer. Per manufacturer, level should be 50 - 100 ppm chlorine registering on test strip.
Recommend checking sanitizer solution supply and concentration of dispensed sanitizer at start of each day to ensure dispenser is working and correct concentration of sanitizer is being dispensed.
Until dishmachine dispensing proper amount of sanitizer, kitchenware/utensils may be washed in dishwasher but will need to be sanitized in 3-compartment sink. Person-in -charge (PIC) setting up sanitizer compartment of 3-compartment sink for sanitizing.
Per Manager a new dishwasher will be install next week, will notify Health Department.