Wildflower

Observed mechanical warewashing machine run several cycles with dirty dishes, and produce a chlorine strength of 0ppm. Unit should produce a strength of at 50-100ppm every time for proper sanitation. Person in charge stated a service request has been placed, removed dishes, and placed in 3-compartment sink for manual sanitation. All dishes to be washed and sanitized in 3-compartmnet sink until mechanical warewashing unit can produce a consistent strength of 50-100ppm. Person in charge placed an out of order sign on unit and instructed staff to manually wash, rinse, and sanitize using 3-compartment sink. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Hot water at 3-compartment sink unable to holding a temperature of 106-108*F after 60 seconds. Hand sinks reaching a temperature of 77-85*F after 60 seconds, and chlorine mechanical warewashing unit producing a temperature of 103*F after several cycles. Person in charge to schedule maintenance and provide phots via email of proper temperatures at units. Re-inspection to occur by 12/5/2025 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.