Cirque Meadows by Adam Johnson

Restaurant Inspection Database

Violation Explanation

Official Report Wording, Item #19

Wash and rinse water clean and hot. (2 pts.)


Warewashing water temperatures are a critical factor affecting how well dishwashing detergents work to remove food residue and soil from equipment and utensils. If wash water temperatures are too low, dish detergents will not effectively dissolve and remove food residue, oils and animal fats, from dirty dishware, pots, pans and utensils. Wash and rinse water must be changed out to keep the water clean. Equipment and utensils washed and rinsed in heavily soiled water results in soiled and inadequately sanitized surfaces. Wash water for manual warewashing must be greater than 110F. The minimum wash water temperature for dishmachines varies depending upon machine type, but generally must be greater than 120F.

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