Wet cleaning Failure to sanitize and thoroughly dry, prior to use, food-contact surfaces which have been wet cleaned. Specifically, procedures for wet cleaning included a rinse with hot water after sanitizing with Chlor 125, then air dry. Chlor 125 label indicates air dry after sanitizing. The firm made corrective actions to procedures and cleaning documentation to reflect the Chlor 125 label instructions of sanitizing, air drying. Firm will rinse with hot water and air dry the lines after sanitizing and air drying prior to beginning production.
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