Sanitization methods - hot water, chemical Observation: Didn't provide sanitizer. A equipment, utensils, and containers used in food preparation shall be washed, rinsed, and sanitized. Need to provide chlorine or QA sanitizer.
Test kit provided and used to measure sanitizing solution concentration Observation: Chlorine test strips must be provided and used to ensure sanitizing solution concentration. Chlorine concentration must maintained between 50 to 100ppm.
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