R Pub

The kitchen’s mechanical dishwasher was not properly sanitizing dishes. Testing showed 0 ppm chlorine in the final rinse solution and a temperature of 70.4°C at the plate level, measured with the PHI’s calibrated thermometer. Because the dishwasher appeared to be using both chemical sanitizer and high heat at the same time, it did not meet either approved sanitizing method. As a result, the required chlorine concentration (100 ppm) or high‑temperature standard (71.4°C) was not achieved. The PHI instructed the operator to contact the dishwasher service company to repair or replace the unit to ensure proper sanitization and protect public health. Signage added to dishwasher at time of inspection reminding staff to manually sanitize dishes coming out of the dishwasher., , Action Required:, Repair or replace the low temperature dishwasher to ensure its sufficiently sanitizing as required (71°C at plate level or 100ppm Chlorine or 200ppm QUATs or 12.5-25ppm Iodine), to ensure effective cleaning and sanitizing of utensils and food equipment. Correct by March 25, 2026, and notify PHI to prompt an onsite visit.