Critical: Mechanical Warewashing, Hot Water Sanitization - in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (corrected on site)
05/16/2014
Routine
Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
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