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Inspector notes: Observed high-temp single-rack dishwashing machine actively in-use operating at a maximum internal temperature of 88.1'F measured via min/ma thermometer at time of inspection. Discussed proper high temp dishmachine requirements with PIC. Use of the dishwasher will be discontinued until unit is serviced and is capable of reaching a minimum of 160'F during cycle. PIC will use the 3-comp sink to facilitate all warewashing activities until repairs are made. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed 1st floor ice machine with an accumulation of orange biomass on the plastic deflector. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. Prior to next routine inspection ensure ice machine is maintained clean

Inspector notes: Observed sanitizer bucket with a concentration of less than 150PPM Quat sanitizer at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection