302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 2 sanitizer spray bottles 0 ppm Quaternary Ammonia
Wiping rags stored in bucket of water no detectable sanitizer residual.
Hose attachment for dispensing water into dough mixers - stored heavily soiled with food debris, hung in sewage drain pipe.
Corrective Action(s): Sanitizer spray bottles are to be filled with 200 ppm Quaternary Ammonia. Concentration to be verified using test strip.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
Hose attachment to be hung on wall hook provided after cleaning and sanitizing.
Violation Score: 15
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