Q.C. instrument accuracy, maintenance Instruments used for measuring conditions that control or prevent the growth of undesirable microorganisms are not accurate. Specifically, I observed the PH Meter was not calibrated in accordance with the manufactures instructions prior to measure to finish product or recording the PH records. In addition thermometer had not calibrated by the operator or had knowledge how to calibrate.
Proper pH controls Failure to adequately [monitor pH] [maintain a pH of 4.1 or below] for foods that rely principally on the control of pH to prevent the growth of undesirable microorganisms. Specifically, based on the PH requirement on the process authority
Storage Failure to store raw materials in a manner that [protects against contamination] [minimizes deterioration]. Specifically Private food stored in ingredients freezer
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