During a closing inspection at a cafe last night, I quizzed the dish pit on the required chlorine ppm for the 3-comp sink and the minimum contact time. What does the FDA Food Code say, and do you verify with test strips or just eyeball it?
Food Code say, and do you verify with test strips or 50–100 ppm free chlorine, 7 seconds in the 3-comp (≥75°F at pH ≤8 or ≥100°F at pH ≤10), and I always use test strips — never eyeball it on a closing. I aim for about 75–100 ppm to allow for drift; some AHJs push 100 ppm/30 sec — what did your dish pit say?
My take: I’d lean toward the simplest next step and see if it changes anything this week — if not, you’ve got a clear case to escalate. What would block you from trying that?