10H — Warewashing or sanitizing procedure inadequate
If the sanitizing step is too cool or too weak, wares come out looking clean but still carrying bacteria. The inspector checks that a high-temperature machine reaches its sanitizing rinse and that manual sanitizing hits the right temperature or concentration, and that your test kit works and is used. This is the general-violation backstop (2-5 points) for warewashing done wrong.
What the inspector looks for
At the dish machine, read the final-rinse gauge — a high-temp machine's rinse must hit its mark (don't run it if the gauge sits below 170°F). For a manual three-bay, the hot-water sanitize bay must reach 170°F, or your chemical sanitizer must be at the right strength. Verify with a test kit or thermometer.
Points & grade impact
Cited at 2 points — 2 / 3 / 4 / 5 across condition I-IV. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Correct the sanitizing step: restore hot-water rinse temperature or chemical concentration; verify with a test kit and re-run affected items.
How to prevent it
Heat-sanitize at ≥170°F for ≥30s, or chemical-sanitize at the correct concentration for ≥30s; verify dish-machine final-rinse temperature and check sanitizer with test strips each shift.
- ✓Manual hot-water sanitizing: immerse for at least 30 seconds in water at 170°F or hotter.
- ✓High-temp dish machine: confirm the final rinse reaches its sanitizing temperature every shift with a thermometer or temperature-sensitive strip — stop using it if the gauge reads below 170°F.
- ✓Chemical sanitizing: hold the correct concentration for at least 30 seconds and check it with strips.
- ✓Keep the machine clean — clear filters and spray arms of food debris so water and sanitizer reach every surface.
Reference: Health Code §81.29(b)
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