Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. -Observed final rinse at 173F at the manifold (153F at the plate level). In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than 180˚F. -Discussed using the 3-compartment sink to sanitize all equipment and utensils.
Critical: Observed improper storage of poisonous or toxic materials. -Observed chemical spray bottles hanging on racks above food contact surfaces and equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. -Corrected
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