Athan's European Bakery
PASSTuesday, August 30, 2022 at 4:58 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
At the time of the inspection the in use low temperature dishwasher had a reading of 10ppm chlorine- Ensure sanitizer is maintained at 50-100ppm Corrected at the time of the inspection
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Exteriors of bulk food containers with encrusted soils- Clean Exteriors including handles and interiors of refrigeration units used for dry storage with soilsand encrusted grime- Clean with propr frequency
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.