3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Corrected During Inspection Quat sanitizer in 3-bay and bucket were 100ppm. Quat sanitizer should be between 200-400ppm.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-January-2015
Comments |
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Facility is well maintained. Quat now at 200ppm Hair restraints, gloves, thermometers available |