48: 1330 The data plate has worn off of the Insignia conveyer high temperature dishmachine. (90 Days to Correct) Corrective Actions: A warewashing machine 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.
(Send EHS an email containing a picture of the data plate or printed information if unable to obtain another data plate from the manufacturer.)
Additional Comments
Looking back through past inspections, it appears that the dishmachine wash and rinse temperature should be 150F and 180F. PSI and conveyer speed are unknown.
Food Temperatures
Description
Temperature
State of Food
Chopped egg in walk-in cooler
40 °F
Cold Holding
Chicken nuggets in 2 door hot pass through
136 °F
Hot Holding
Lettuce in walk-in cooler
42 °F
Cooling
Gravy on left line
197 °F
Hot Holding
Mashed potatoes on left line
167 °F
Hot Holding
Green beans on left line
167 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Insinger conveyer dishmachine rinse
High temperature
Blue bar turned orange (180)
170 °F
Insinger conveyer dishmachine wash
High temperature
167 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in cooler
41 °F
2 door cooler (door left open)
46 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
