Hampton Golf Village

Observed a spray cleaner that requires rinse after use used to clean dining area tables. COS- PIC will no longer used the cleaner.

Advised PIC to use the sanitizer from the 3-compartment sink:

Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions.

LTDM measuring 0ppm Cl at final sanitization rinse. Observed a crystalline build-up on the sanitization line. Advised PIC to have dish machine serviced to provide 50-100ppm Cl at final rinse. COS- switch to manual ware washing in the 3-comp sink.

High temp dish machine measured 147.9 degrees F at plate level with max registering TMD. COS switched to manual ware washing in 3-comp sink. Advised PIC to service dish machine so water temp is at least 160 degrees F at plate level to effectively sanitize.