Stop using affected water-line ice during an advisory and identify ice made during the affected period. Follow the utility and health authority’s instructions, then the exact machine and filter manufacturers’ cleaning, sanitizing and restart procedures. An advisory ending does not by itself document that contaminated ice or the machine’s water path has been addressed.
What belongs on the machine shutdown record?
Identify more than the visible bin:
- Machine model, serial number and connected water source.
- Advisory period and when ice production was stopped.
- Stored ice that may have been produced during the affected period.
- Filters, storage components or dispensers connected to the same supply.
- Any symptoms or faults observed before shutdown.
Keep commercially supplied replacement ice protected and handled under the approved food process. The presence of safe bagged ice does not settle handwashing, warewashing or other restaurant operations. The water-outage checklist covers those separate dependencies.
What should happen after the notice ends?
Confirm the utility's actual clearance and post-advisory instructions. Have the exact machine manual available for cleaning, sanitizing and restart. Identify the water-path components that require attention, and follow the filter manufacturer's instructions for the installed model. Do not substitute a household refrigerator routine or a universal bleach concentration for commercial equipment instructions.
A routine Cleaning Needed light on a freestanding ice maker is a separate manufacturer-maintenance prompt. Its ordinary cycle is not an advisory restart or regulatory clearance procedure.
FDA Food Code 2017, adopted by Maricopa County, requires equipment to be maintained and food-contact surfaces to be clean and sanitized as applicable. The Department should confirm what it expects after this event. Keep the work record, product instructions used and unresolved items together.
Which checks remain separate from sanitation?
Verify the machine's supply, drainage and normal operating condition before returning it to service. The commercial ice-machine drain guide addresses the drain connection, while food-equipment indirect waste explains the separation from sewage. Neither page is a sanitation-clearance procedure.
Routine commercial kitchen filtration should match the equipment's specifications. An ordinary taste or scale cartridge is not evidence that advisory water was safe.
If food operations were discontinued under the imminent-hazard rule or law, obtain the regulatory approval required by Section 8-404.12 before resuming. Document the accepted restart conditions instead of treating the first new batch of ice as proof that every issue is resolved.