CROWNE PLAZA RAVINIA

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Main kitchen dishmachine measured 160F during time of inspection CA: (y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines. (z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks. (aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1. In each wash and rinse tank; Pf and 2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf (bb) Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: 1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and 2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf Advised the person in charge that the dishmachine must reach at least 170F for proper sanitization.