Sagana Foods AB

1. The sanitizing solution in the spray bottles measured at 0ppm chlorine and above 500ppm Quats. Operator filled bottle with 100ppm chlorine and 200ppm Quat, , -Ensure there is always adequate sanitizing solution available for food contact surfaces., , 2. The concentration of the chlorine in the 3-compartment sinks for sanitizing dishes measured at 0ppm. , Operator ran the tap couple of times before 100ppm chlorine was measured., , -Ensure chlorine used for dishwashing is at 100ppm to ensure adequate sanitizing of dishes, -Test regularly before use

The following potentially hazardous foods were stored at danger zone, between 4*C and 60*C, for more than 2 hours:, 1. Tapioca pearls at 24*C, 2. cooked rice in garlic at 43.3*C, Operator discarded food items., , -Ensure all potentially hazardous food are stored at 4*C or less or above 60*C, -Obtain time control approval to keep tapioca for more than 2hours, -Use a timer for monitoring time of shelf life and keep record.

Some bags of texture vegetable protein used for making hot dogs were stored on the floor with cardboard between at the staff lunchroom., , - Store all food items 6 inches above the floor.

No Quats and chlorine test strips available. , , -Ensure valid test strips are available for measuring the sanitizing agent concentration

The tap controller at handwashing station at the kitchen was damaged., , -Repair the tap and ensure cold and hot running water is available

Ice scoop was found on top of the ice machine in the hot dog production area., Operator washed and sanitized the ice scoop and placed in a clean container., , -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice

The following areas had dust and dirt / grease build-up in the kitchen:, 1. floor under the shelves in the dry storage area, 2. ventilation canopy and wall at the kitchen., 3. floor under the 3-compartment sink, 4. ceiling at the kitchen, , -Clean the indicated areas