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Boulder County Public Health

3450 Broadway
Boulder, CO 80304
(303) 441-1564

You are here: Health Home > Environmental Health > Food Safety > Violation Explanation > Violation #11

Testing Devices Violation

Public Health Reason #11

1. Testing Devices: Refrigeration units have accurate, conspicuous thermometer.
   Non-critical

   Conspicuous thermometers are required in all refrigeration units and hot food holding cabinets where potentially hazardous foods are stored. Maintaining foods at safe temperatures is critical in controlling the growth of disease-causing bacteria. Should the temperature of a refrigerator exceed 41^oF or a hot holding cabinet be less than 135^oF, bacterial growth can occur. In order to facilitate the routine monitoring of equipment temperatures, clearly visible thermometers must be provided in all refrigeration and hot holding cabinets and must be routinely checked by food establishment personnel.
   
   

2. Testing Devices:  Dish machine provide with accurate thermometer & gauge cock.
   Non-critical

   The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that ware washing machines and high-temperature three-compartment ware washing sinks are therefore equipped with accurate thermometers to measure water temperatures.

   Sanitizer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Ware washing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dish machine will sanitize.

   Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dish machine's final rinse line allows workers to monitor the water flow pressure of a dish machine.

3. Testing Devices:  Chemical test kits provided, accessible.
   Non-critical

   The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that ware washing machines and high-temperature three-compartment ware washing sinks are therefore equipped with accurate thermometers to measure water temperatures.

   Sanitizer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Ware washing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dish machine will sanitize.

   Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dish machine's final rinse line allows workers to monitor the water flow pressure of a dish machine.

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