GARRETT MIDDLE SCHOOL

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed mechanical ware washing machine wash temperature at below 110F and rinse at below 120F for hot water sanitation in main kitchen. C/A: The temperature of the wash solution in spray type ware washers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator or In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); or (ii) For all other machines, 180ºF (82ºC).