Maharaja Cuisine of India - CGY-1134

The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 1000-ppm (darker than the maximum color). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

There were no thermometers equipped in the white chest cooler and the stand-up cooler. Please ensure that all refrigeration units are equipped with thermometers or any other tool to measure the temperatures of the units.