Inspection

Sanitizing food contact surfaces (Utensils)

1. Wash surface with detergent solution

2. Rinse surface with clean water

3. Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.

4. Place wet items in a manner to allow airdrying.

Sanitizing food contact surfaces (Cooking Equipment)

1. Wash surface with detergent solution

2. Rinse surface with clean water

3. Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.

4. Place wet items in a manner to allow airdrying.

When using 3-compartment sink:

1. In the first compartment, wash with a clean detergent solution at or above 110 degrees F.

2. In the second compartment, rinse with clean water.

3. In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label for 30 seconds.

When using the dish machine:

1. Refer to the information on the data plate for determining wash, rinse, and sanitization rinse temperatures; sanitizing solution concentrations; and water pressure if applicable.

2. Follow manufacturer’s instructions for use.

3. Ensure that food contact surfaces reach a surface temperature of 160 degrees F or above.

Signature of worker/cleaner