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V8: Critical: Regarding equipment being sanitized adequately
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 degrees Fahrenheit.
Restaurant inspections 1-30 (Page 1)
Restaurant inspections 1-30 (Page 1)