Restaurant Inspection Database

Violation Explanation

Official Report Wording, Item #16

Warewashing facilities provided, properly designed, installed, maintained and operated. (2 pts.)

PUBLIC HEALTH REASON

To ensure proper cleaning and sanitizing of equipment and utensils, warewashing facilities must be provided and must be properly designed, constructed, maintained and operated. Warewashing facilities must accommodate the continuous flow of equipment and utensils through pre-scraping, washing, rinsing, sanitizing and air drying in a way that prevents contamination of clean dishware, pots, pans and utensils. Drainboards, sinks and warewashing machines, must be of adequate size to handle the equipment and utensils that are used in the establishment. All food establishments preparing or serving unpacked foods and beverages must have a 3-compartment warewashing sink. Equipment and utensils must be washed in a detergent solution in the first compartment, then rinsed free of detergent in the middle compartment and then sanitized in the last compartment before being air dried. Proper execution of the 3-step manual warewashing procedure reduces the chance of contaminating the sanitizing water and diluting the strength and efficacy of the chemical sanitizer being used.

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