{
    "sop_number": "409.04.10-att-2",
    "old_code": "IVL01-0009",
    "title": "Daily Dishwasher Temperature Log",
    "division": "Executive",
    "topic_area": "409 Policy-GCI Food Service",
    "effective_date": "2020-09-23",
    "summary": "This form is used to record daily dishwasher water temperatures at meal times to ensure proper sanitation of food service equipment. Supervisors document wash and final rinse temperatures for each meal period (breakfast, lunch, dinner). The form tracks compliance with minimum temperature requirements (150\u00b0F for wash, 180\u00b0F for final rinse) and guides corrective action when temperatures are inadequate, including reprocessing, hand washing, and maintenance notification.",
    "key_topics": [
        "dishwasher temperature log",
        "food service sanitation",
        "temperature monitoring",
        "dishwasher maintenance",
        "food safety",
        "wash temperature",
        "rinse temperature",
        "kitchen equipment sanitation",
        "meal service quality assurance",
        "GCI food service"
    ],
    "cross_references": [],
    "content": "409.04.10\nAttachment 2\n\n9/23/20\n\n\n\n**GEORGIA DEPARTMENT OF CORRECTIONS**\n\n\n**DAILY DISHWASHER TEMPERATURE LOG**\n\n\n**WEEK/MONTH/YEAR ______________________**\n\n\n\n\n\n\n\n\n\n\n|DATE|SUPERVISOR|Place (x) for<br>meal time checked|Col4|Col5|TEMPER ATURE|Col7|\n|---|---|---|---|---|---|---|\n|**DATE**|**SUPERVISOR**|**B **|**L **|**D **|**WASH**|**FINAL RINSE**|\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n\n\n\n\n- Wash temperature should be a minimum of 150 degrees F\n\n- Final Rinse temperature should be 180 degrees F or above\n\n- If Wash and Rinse temperature do not meet the designated temperatures, dishes must be rewashed and sanitized. If\ndishwasher continues to fail reaching target temperatures, dishes must be hand washed and the facility\u2019s maintenance\ndepartment must be notified immediately to initiate repair. The Food Service Director should also be notified.\n\n\nRetention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year active and\nfive years inactive, then destroyed.",
    "word_count": 137,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105508",
    "url": "https://gps.press/sop-data/409.04.10-att-2/",
    "attachments": [
        {
            "number": 1,
            "title": "Weekly Food Service Assessment Report",
            "word_count": 1051,
            "url": "https://gps.press/sop-data/409.04.10-att-1/"
        },
        {
            "number": 2,
            "title": "Daily Dishwasher Temperature Log",
            "word_count": 137,
            "url": "https://gps.press/sop-data/409.04.10-att-2/"
        },
        {
            "number": 3,
            "title": "Sanitation Checklist (Attachment 3)",
            "word_count": 615,
            "url": "https://gps.press/sop-data/409.04.10-att-3/"
        }
    ]
}