Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME (repeated violation) Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator on plate.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Manually sanitize until adjusted and passes test. Correct By: 17-Mar-2014
03/24/2014
Follow Up
Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator on plate.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Manually sanitize until adjusted and passes test. Correct By: 17-Mar-2014
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