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Testing Devices: Refrigeration units have accurate,
conspicuous thermometer.
Non-critical
Conspicuous thermometers are required in all refrigeration units and
hot food holding cabinets where potentially hazardous foods are stored.
Maintaining foods at safe temperatures is critical in controlling the
growth of disease-causing bacteria. Should the temperature of a
refrigerator exceed 41oF or a hot holding cabinet be less than 135oF, bacterial growth can occur. In order to facilitate the
routine monitoring of equipment temperatures, clearly visible thermometers
must be provided in all refrigeration and hot holding cabinets and must
be routinely checked by food establishment personnel.
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Testing Devices: Dish machine provide with accurate
thermometer & gauge cock.
Non-critical
The temperature of the wash and rinse water is a critical factor
effecting cleaning and sanitizing of equipment and utensils. It is
important that ware washing machines and high-temperature
three-compartment ware washing sinks are therefore equipped with accurate
thermometers to measure water temperatures.
Sanitizer test kits must also be provided and used by food workers to
ensure that the concentration of any chemical sanitizers being used are
correct. Ware washing machines are required to operate at specific water
flow pressures. Water flow pressure can greatly effect how well a dish
machine will sanitize.
Low water flow pressure results in inadequate spray patterns and
incomplete coverage of the equipment and utensils being washed. Excessive
flow pressures will atomize water droplets and again result in incomplete
coverage. A pressure gauge installed on the dish machine's final rinse
line allows workers to monitor the water flow pressure of a dish machine.
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Testing Devices: Chemical test kits provided, accessible.
Non-critical
The temperature of the wash and rinse water is a critical factor
effecting cleaning and sanitizing of equipment and utensils. It is
important that ware washing machines and high-temperature
three-compartment ware washing sinks are therefore equipped with accurate
thermometers to measure water temperatures.
Sanitizer test kits must also be provided and used by food workers to
ensure that the concentration of any chemical sanitizers being used are
correct. Ware washing machines are required to operate at specific water
flow pressures. Water flow pressure can greatly effect how well a dish
machine will sanitize.
Low water flow pressure results in inadequate spray patterns and
incomplete coverage of the equipment and utensils being washed. Excessive
flow pressures will atomize water droplets and again result in incomplete
coverage. A pressure gauge installed on the dish machine's final rinse
line allows workers to monitor the water flow pressure of a dish machine.
