Violation #11 Testing Devices

A. Testing Devices: Refrigeration Units Have Accurate, Conspicuous Thermometer 
Non-critical Violation
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.

B. Testing Devices: Dish Machines Provided with Accurate Thermometer & Pressure Gauge 
Non-critical Violation
The temperature of the wash and rinse water is a critical factor affecting 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 affect 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.

C. Testing Devices: Chemical Test Kits Provided, Accessible 
Non-critical Violation
The temperature of wash and rinse water is a critical factor affecting 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 affect 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 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.