Dec 18, 2025
Routine
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)
-Observed in use heat sanitizing dishwasher not reaching minimum required temperature for sanitizing purposes. Final Heat temperature on thermometer was around 144.5F. Have dish machine serviced to reach required temperatures. COS, Facility will utilize 3 compartment sink for washing, rinsing and sanitizing food contact surfaces.