HACCP DISCUSSION: CONCENTRATION OF SANITIZER
- Thermometers, gauges, test kits provided
No chlorine test strip can be provided
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel by the and sink near the oven. Always provide paper towel at every hand sink.
- Floors properly constructed, clean, drained
Soiled and chipping floors in various areas in the kitchen.. Reparr, clean and maintain clean floor.
- Critical: Toxic items properly stored
Concentration of chlorine sanitizer in a bucket of water with towel was over 200ppm. Ensure chlorine saniter at between 100 to 200ppm always with the use of a test strip.
Corrected by diluting
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8/3/2012 | Routine | 91 |
HACCP DISCUSSION: COLD FOOD TEMPERATURE AND CONCENTRATION OF CHLORINE SANITIZER.
CHLORINE BLEACH USED AS SANITIZER.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ambient air temperature of 2-door refrigerator by kitchen entrance at 60 degree F. Ensure ambient temperature of refrigerating units at 38 degree F maximum to ensure food temperature at 41 degree or below. Dough moved out and refrigerator embargoed.
- Critical: Sanitizing concentration
Concentration of chlorine sanitizer in a bucket below 50ppm. Ensure concentration at between 100 to 200ppm with the use of test strip.
Corrected by making sanitizer up to 100ppm.
- Non-food contact surfaces clean
Dust accumulation on a small fan on a rack above bulk flours.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floor under equipments and racks in the prep area.
Routinely clean hard to reach areas of the floor.
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3/15/2012 | Routine | 89 |
HACCP: Discussed proper protection of food during storage. Chlorine bleach used as sanitizer.
- Critical: Foods properly cooled
Cooked and cooled potentially hazardous food in the double door refrigerator marked 8/25 is passed 7 days.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Food discarded.
- Critical: Facilities to maintain proper temperatures
Ambient temperature of double door refrigerator by kitchen entrance was at 57 degree F.
Ensure ambient air temp of cooling unit at between 35 to 38 degree F.
Diane, the owner stated she is getting rid of the unit. The facility has another refrigerator enough to hold cold food.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks of double door refrigerator. Replace or repair to provide smooth and easily cleanable surface.
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9/7/2011 | Routine | 89 |
HACPP: Discussed temperature of potentially hazardous food Chlorine bleach used as sanitizer.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of eggs in the double door refrigerator behind the kitchen door at 48 degree F. Ensure temperature of cold potentially hazardous food at 41 degree F or below. Eggs were moved to a colder unit.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks of double door refrigerator behind back door
Peeling paint on storage rack above kitchen deep freezer
Repair to provide smooth and easily cleanable surface.
- Wiping cloths clean, used properly, stored
Wet wiping towel on kitchen table. Store wet wiping towel in bucket of sanitizer between use. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster left opened.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Soiled floors under equipments in the kitchen. Routinely clean hard to reach areas.
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4/27/2011 | Routine | 90 |
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