Culinary Management of America

1 finding recorded on Oct 28, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dishwasher in the kitchen is not reaching temperature of 180F to sanitize the utensils. PIC advised to use the 3 compartment sink until the thr dishwasher is fixed.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(l)

   Observed dishwasher in the kitchen is not reaching temperature of 180F to sanitize the utensils. PIC advised to use the 3 compartment sink until the thr dishwasher is fixed. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.