210 IAC 8-7-8 Sanitation inspection

Sec. 8. (a) Written policy, procedure, and practice provide that the food service manager, or other qualified personnel, conducts weekly sanitation inspections of all food service equipment and areas, including dining and food preparation areas. (b) Water temperatures are checked and recorded daily. Water temperature on the final dishwasher rinse should be one hundred eighty (180) degrees Fahrenheit or between one hundred forty (140) degrees Fahrenheit and one hundred sixty (160) degrees Fahrenheit, if a sanitizer is used on the final rinse.