Mar 12, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed concentration of sanitizer in warewashing machine at less than 10ppm using both EH and Facility's test strips. Concentration of chlorine sanitizer should be between 50 and 200 ppm. Facility should use 3-compartment sink to sanitize dishes and utensils until dishmachine is serviced/repaired.