Dairy Queen / Orange Julius 27016

Concentration of the quat sanitizer was too potent, testing > 400 ppm. The correct concentration of chlorine sanitizer should be measured at 200 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin., , The operator adjusted the quat sanitizer, so the concentration of the solution is measured at 200 ppm.

The concentration of the quat sanitizer bucket on the prep line was measured using test strips reading 0 ppm, rendering it ineffective at eliminating harmful bacteria., , Please ensure that the quat sanitize bucket is measuring at 200 ppm during food processing at all times. Allow the quat sanitizer dispenser to run for the quat concentrate to mix before filling the bucket. Test the sanitizer solution using a test strip to ensure the correct concentration.

The ambient temperature of the sandwich cooler was measured at 13.3C. The temperature of the hot dogs, cheese, and other ingredients were measured at 13.8C. Perishable foods must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours., , Please contact a technician to adjust or repair the cooler to ensure that the ambient temperatures measure and maintain 4C or lower. The operator moved all perishable ingredients temporarily into a cooler measuring at 4C until the cooler has been repaired.

Deep grooves were observed on a cutting board surface located by the prep sink, creating areas that can trap contaminants., , Please discard and replace the cutting board.