Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Capacity, availability, and pressure of hot and cold water Observation: Observed no cold water available at the three compartment warewash station. The coldest water at the time of inspection is 125* F. and considered too hot to hold your hand under. A solution shall be made available within 10 business days.
02/19/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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