Trattoria Di Napoli

Observed black buildup along the baffle inside the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers equipment: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the unit.

Observed the high temperature dish machine reaching 155.7F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Have the unit serviced, use three compartment sink to wash, rinse and sanitize utensils.