Restaurant Associates @ Google
PASSThursday, December 16, 2021 at 4:56 PM
Violations Cited
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
There is no sanitizer reading at the low temp machine. Provide a proper sanitizer reading and test strips. (large items are sent back to main cafeteria for cleaning and small utensils can be washed in the three bay sink that is setup properly with 200 ppm quats)
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.