540 CAFE

Apr 2, 2024

2 violations

Key Violations:

1|PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES;;2|CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: No certified food service manager present on site, instructed to have a certified food service manager present. Priority foundation violation 7-38-012.

Apr 18, 2023

5 violations

Key Violations:

|DESIGNATED AREAS USED - Comments: OBSERVED TWO BURNT-OUT LIGHT BULBS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.;;|ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS FOR BULK STORAGE CONTAINER (FLOUR) LOCATED UNDER PREP TABLE NEAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS NAME.;;37|FOOD PROPERLY LABELED;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD DEBRIS ON THE FLOORS IN THE WALK-IN COOLER NEAR THE LIQUOR WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.;;56|ADEQUATE VENTILATION & LIGHTING

Jan 29, 2020

13 violations

Key Violations:

|DESIGNATED AREAS USED - Comments: OBSERVED BURNED OUT LIGHT BULBS IN CEILING LOCATED IN DRY STORAGE CLOSET. INSTRUCTED TO REPLACE AND INTENSIFY LIGHTING IN SAID AREA. MUST MAINTAIN.;;|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.;;|PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK ON HOT WATER NOZZLE ON HANDSINK IN FRONT PREP AREA NEAR SALAD BAR AND SANDWICH PREP. INSTRUCTED TO REPAIR AND MAINTAIN.;;1|PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO FOOD MANAGERS CERTIFICATE.INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION.;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AVAILABLE AT TWO HAND-SINKS DURING TIME OF INSPECTION. HAND-SINKS WERE LOCATED IN REAR PREP AREA AS WELL AS AT FRONT PREP AREA HAND SINK NEAR SANDWICH, SALAD AND SOUP PREP. INSTRUCTED TO PROVIDE HAND DRYING PROVISION AT HAND-SINK AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C).CITATION ISSUED.;;2|CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS ( EGGS, CHICKEN, TOMATOES, CUT MELONS, SOUP). INSTRUCTED TO PROVIDE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.;;21|PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD ITEMS OUT OF TEMPERATURE LOCATED IN INDULGE GRILL PREP AREA @ IMPROPER HOT HOLDING TEMPERATURES... APPROXIMATELY 7LBS OF COOKED SAUSAGE PATTIES AND LINKS, NOTED TEMPERATURE BETWEEN @68.5F AND 72.5F , AND APPROXIMATELY 5 LBS OF COOKED POTATOES NOTED TEMPERATURE @ 89.0F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS @ 135F OR HIGHER AT ALL TIMES. MUST MAINTAIN. SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS ON INTERIOR SURFACES OF CANBINET/REFRIGERATION UNITS IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULATED DEBRIS.;;51|PLUMBING INSTALLED;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF STORED MISCELLANEOUS ITEMS, UNUSED EQUIPMENT AND BOXES STORED ON FLOORS IN STORAGE ROOM NEXT TO ICE MACHINE AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE AT LEAST 6 INCHES FROM FLOOR IN ORDER TO PREVENT PEST HARBORAGE.;;56|ADEQUATE VENTILATION & LIGHTING;;58|ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN ON SITE FOR REVIEW.

Jan 18, 2019

4 violations

Key Violations:

|DESIGNATED AREAS USED - Comments: MUST REPLACE BURNED OUT LIGHT IN DRY STORAGE ROOM. INSTRUCTED TO MAINTAIN.;;|PROPER BACKFLOW DEVICES - Comments: MUST REPAIR LOOSES FAUCET IN PREP AREA. INSTRUCTED TO MAINTAIN.;;51|PLUMBING INSTALLED;;56|ADEQUATE VENTILATION & LIGHTING

Apr 5, 2018

1 violations

Key Violations:

34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD AND DEBRIS UNDER AND AROUND PREP TABLES IN 540 CAFE KITCHEN PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN, AT ALL TIMES.

Jul 27, 2017

6 violations

Key Violations:

|IN STANLEYS DELI IN GRAB AND GO ICE CONTAINER, FOUND 1.5LBS OF SALAD WITH CHICKEN @ 51.8F AND FOUND .50LB CHICKEN WRAP AT 48.7F. IN THE BRGR BELLY STATION ON COUNTER IN PAN, FOUND 2.5LBS OF FRIED CHICKEN @ 76.5F. AT THE BRGR BELLY FRONT COLD HOLDING UNIT, FOUND 2LBS OF CHOPPED TOMATOES @ 54.7F AND 2LBS OF LIQUID EGGS @ 66.4F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40F OR LOWER OR 140F OR HIGHER AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED THE DENATURED FOOD WITH A TOTAL WEIGHT OF 29LBS, VALUED AT $188.00, DURING INSPECTION. CRITICAL VIOLATION 7-38-005(A).;;|MENS AND WOMANS EMPLOYEE RESTROOM IN KITCHEN WITHOUT SOAP AND HAND SINK IN KITCHEN NEAR ENTRY TO FRONT PREP WITHOUT PAPER TOWELS. MUST PROVIDE HOT AND COLD WATER, SOAP AND PAPER TOWELS AT ALL HAND SINKS AT ALL TIMES. OPERATOR CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION 7-38-030.;;12|HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND THE FOLLOWING HAND SINKS WITHOUT SOAP AND OR PAPER TOWELS: HAND SINK AT FRONT PREP WITHOUT SOAP;;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. IN THE SWEET STATION HOT HOLDING UNIT, FOUND 20LBS OF CHICKEN @ 113.4F-120.2F;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUSTY VENTS IN THE MENS EMPLOYEE REST ROOM.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SENSOR IN EMPLOYEE RESTROOMS NOT PROPERLY TIMED. WATE MUST RUN FOR A MINIMUM OF 15 SECONDS (@ 85f) TO ALLOW FOR PROPER HAND WASHING. MUST MAINTAIN SAME.

Nov 14, 2016

5 violations

Key Violations:

|PASTA SALAD, 47 DEGREES, COLESLAW, 49 DEGREES. OPERATOR VOLUNTARILY DISCARDED APPROX. 15 LBS WORTH $20 OF PRODUCT. ALSO NOTED CREAM CHEESE STORED AT IMPROPER TEMPERATURE AT AMBIENT TEMPERATURE ON THE SERVICE COUNTER. NOTED APPROX. 4-5 LBS OF CREAM CHEESE WORTH $20 AT 67 DEGREES, WHICH OPERATOR VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED OPERATOR TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A);;2|FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE 2 DOOR PREP COOLER AT THE DELI STATION TO BE HOLDING IMPROPER TEMPERATURE OF 47 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL IT IS REPAIRED AND HOLDING 40 DEGREES OR BELOW. INSTRUCTED FACILITY THAT UNITS FOR COLD HOLDING MUST BE MAINTAINED AT 40 DEGREES AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A);;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS STORED IN THE 2 DOOR REACH IN COOLER AT THE DELI STATION AT IMPROPER TEMPERATURES: POTATO SALAD, 48 DEGREES;;31|CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A BOWL BEING USED TO DISPENSE BULK FLOUR IN THE KITCHEN. INSTRUCTED TO PROVIDE A SCOOP WITH A HANDLE TO DISPENSE BULK FOODS.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED BROWNISH RESIDUE ACCUMULATING ON THE POTATO SLICER. INSTRUCTED TO CLEAN AFTER EACH USE AND MAINTAIN.

May 9, 2016

6 violations

Key Violations:

32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CRACKED, WOODEN CUTTING BOARDS IN EQUIPMENT STORAGE. OBSERVED ALUMINUM FOIL BEING USED TO LINE THE SHELF UNDER THE GRILL. INSTRUCTED TO REMOVE THESE ITEMS AND MAINTAIN ALL FOOD AND/OR EQUIPMENT STORAGE SURFACES TO BE SMOOTH, DURABLE AN EASILY CLEANABLE.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE CABINET TO THE RIGHT OF THE MAIN FRYERS AND THE CABINET IN THE SANDWICH STATION.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED COVING DETACHING FROM THE WALL IN THE EQUIPMENT STORAGE ROOM, AND THROUGHOUT THE GRILL STATION. INSTRUCTED TO REPAIR AND MAINTAIN THE COVING.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE THE MISSING CEILING TILES IN THE DISH WASHING ROOM. MUST REMOVE DUST ACCUMULATION ON THE VENT COVER NEAR THE LOADING SIDE OF THE DISH MACHINE.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE FANS IN THE EMPLOYEE RESTROOMS TO BE INOPERABLE. MUST PROVIDE FUNCTIONING VENTILATION FANS.;;45|FOOD HANDLER REQUIREMENTS MET - Comments: NO PROOF OF CERTIFIED FOOD HANDLERS MAINTAINED ON SITE. INSTRUCTED THAT ALL EMPLOYEES MUST BECOME A FOOD HANDLER WITHIN 30 DAYS OF EMPLOYMENT AND PROVIDE DOCUMENTATION OF CERTIFICATION ON SITE.

Oct 8, 2015

7 violations

Key Violations:

32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR BROKEN CABINET IN THE COFFEE PREP AREA AND REMOVE TAPE. REPAIR BROKEN CABINET DOOR UNDERNEATH THE SODA DISPENSER.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN VENT COVERS IN EMPLOYEE LOCKER ROOMS AND REMOVE DUST BUILD UP. ALSO DETAIL CLEAN FRYERS,ALL OTHER COOKING EQUIPMENT AND VENTILATION HOODS THROUGHOUT ALL PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN THE INTERIOR OF EACH ICE MACHINE. MUST DETAIL CLEAN THE EXTERIOR OF BULK FOOD ITEM COMTAINERS. DETAIL CLEAN THE INTERIOR OF UNDER COUNTER STORAGE CABINETS IN THE GRILL, COFFEE AND DELI AREAS.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN WALK IN COOLERS AS NEEDED, IN DRY STORAGE CLOSETS UNDER SHELVING AND IN EMPLOYEE LOCKER ROOMS. MUST ALSO DETAIL CLEAN FLOORS IN PREP AREAS UNDER COOKING EQUIPMENT AND SINKS. KEEP FLOORS DRY UNDER THE ICE MACHINES.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS IN PREP AREAS BEHIND COOKING EQUIPMENT, UNDER SINKS AND THROUGHOUT AS NEEDED. ALSO CLEAN WALLS IN EMPLOYEE LOCKER ROOMS. DETAIL CLEAN DUSTY CEILING TILES IN PREP AND DISHWASHING AREAS AS NEEDED.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNED OUT LIGHT BULBS IN THE BEVERAGE WALK IN COOLER.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK OR PROVIDE PROOF OF INSTALLATION. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE HANDSINK ACROSS FROM THE POT WASHER. REPAIR LEAKS UNDER THE TWO LARGE ICE MACHINES. MUST REPAIR LEAKY PIPES UNDERNEATH THE HAND SINK IN THE GRILL PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENSER OR PROVIDE PROOF OF INSTALLATION. MUST ALSO REPAIR LEAKS AT THE UNUSED TRAY CONVEYOR IN THE LARGE DISHROOM.;;41|PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MINIMIZE CLUTTER IN THE HALLWAYS, PREP AREAS AND IN THE UNUSED PREP AREA OUTSIDE OF THE BEVERAGE COOLER. MUST REMOVE UNUSED EQUIPMENT. MINIMIZE CLUTTER IN EMPLOYEE WASHROOMS AND IN THE UNUSED CONFERENCE CENTER ROOM.

Oct 7, 2015

9 violations

Key Violations:

18|NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED APPROXIMATELY 5-10 LIVE SMALL FLIES IN REAR PREP AREA AND IN REAR HALLWAYS. MUST REMOVE EVIDENCE OF INSECTS ON SITE.;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR BROKEN CABINET IN THE COFFEE PREP AREA AND REMOVE TAPE. REPAIR BROKEN CABINET DOOR UNDERNEATH THE SODA DISPENSER.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN VENT COVERS IN EMPLOYEE LOCKER ROOMS AND REMOVE DUST BUILD UP. ALSO DETAIL CLEAN FRYERS,ALL OTHER COOKING EQUIPMENT AND VENTILATION HOODS THROUGHOUT ALL PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN THE INTERIOR OF EACH ICE MACHINE. MUST DETAIL CLEAN THE EXTERIOR OF BULK FOOD ITEM COMTAINERS. DETAIL CLEAN THE INTERIOR OF UNDER COUNTER STORAGE CABINETS IN THE GRILL, COFFEE AND DELI AREAS.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN WALK IN COOLERS AS NEEDED, IN DRY STORAGE CLOSETS UNDER SHELVING AND IN EMPLOYEE LOCKER ROOMS. MUST ALSO DETAIL CLEAN FLOORS IN PREP AREAS UNDER COOKING EQUIPMENT AND SINKS. KEEP FLOORS DRY UNDER THE ICE MACHINES.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS IN PREP AREAS BEHIND COOKING EQUIPMENT, UNDER SINKS AND THROUGHOUT AS NEEDED. ALSO CLEAN WALLS IN EMPLOYEE LOCKER ROOMS. DETAIL CLEAN DUSTY CEILING TILES IN PREP AND DISHWASHING AREAS AS NEEDED.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNED OUT LIGHT BULBS IN THE BEVERAGE WALK IN COOLER.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK OR PROVIDE PROOF OF INSTALLATION. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE HANDSINK ACROSS FROM THE POT WASHER. REPAIR LEAKS UNDER THE TWO LARGE ICE MACHINES. MUST REPAIR LEAKY PIPES UNDERNEATH THE HAND SINK IN THE GRILL PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENSER OR PROVIDE PROOF OF INSTALLATION. MUST ALSO REPAIR LEAKS AT THE UNUSED TRAY CONVEYOR IN THE LARGE DISHROOM.;;41|PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MINIMIZE CLUTTER IN THE HALLWAYS, PREP AREAS AND IN THE UNUSED PREP AREA OUTSIDE OF THE BEVERAGE COOLER. MUST REMOVE UNUSED EQUIPMENT. MINIMIZE CLUTTER IN EMPLOYEE WASHROOMS AND IN THE UNUSED CONFERENCE CENTER ROOM.;;8|SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LARGE CONVEYOR DISH MACHINE NOT REACHING 180 DEGREES F DURING THE FINAL RINSE CYCLE. FINAL RINSE CYCLE AT DISH MACHINE NOTED AT 165 DEGREES F. MUST REPAIR MACHINE TO ALLOW FOR PROPER UTENSIL SANITATION. THE FINAL RINSE CYCLE MUST REACH 180 DEGREES F.