HACCP = sanitizer concentration quat sanitizier 0ppm and after changed out = 100ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
One of the plates used for the desserts and found in the dessert cooler is cracked. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Replace the plate so it meets these requirements.
- Critical: Sanitizing concentration
The quat sanitizer found the in red bucket tested at 0ppm during the inspection. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute. The sanitizer has been replaced and now tests at 100ppm.
- Wiping cloths clean, used properly, stored
A wet wiping cloth in the container under the expresso machine does not have any sanitizer in the container. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Provide sanitizer in the container so the wiping cloth is completely submerged.
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4/18/2011 | Routine | 93 |
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