Barry Goldwater High School

Violations (1)

• 16CriticalCorrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  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. Addl Notes: Observed a high temperature dish washer in use which was not temping above 160°F. The dish washer measured 139.6°F on the min/max thermometer after multiple cycles. 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. Staff will place a do not use sign on the dishwasher and sanitize all dishware in the three-compartment sink. Discussed use of secondary measuring devices with staff. Corrective Action: Corrected at time of inspection.

  FD-11888