3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Corrected During Inspection Food-contact surfaces and utensils were not sanitized using an approved combination of chemical concentration. Observed chlorine concentration in santizer bucket above 50-100 ppm.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-September-2014
| Comments |
|---|
| Gloves present and used properly. Good date marking procedure. Proper storage order. Temperatures: Cottage cheese 38F, Provolone 40F, Sandwich meat 38, Sandwich 41F, |