Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Final rinse temperature is at 127 To prevent pathogen growth: 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: For a stationary rack, single temperature machine, 165˚F
10/16/2015
Standard Inspection
Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Provide at least 160F water at dishmachine to properly sanitize utensils/equipment. To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
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