35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Facility uses Sani-T-10 (QT) sanitizer at 3-comp sink, and sodium hypochlorite (CL) solution in mechanical warewash machine. No test strips were available to measure either type of sanitizer. Also, no chlorine was detected after machine sanitizing cycle, despite being hooked up, holding “sanitizer prime” button, and running machine three times. Please service/repair/maintain machine to ensure it provides a minimum of 50 ppm CL during sanitizing cycle. Obtain test strips for both CL and Sani-T-10 and instruct staff and renters in proper use. Use 3-compartment sink with Sani-T-10 sanitizer for sanitizing dishes/utensils until warewash machine is repaired; thank you.

ROACHY SAYS:

“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”