Malina Bakery

Wet cleaning clothes left on kitchen counter. , , Cleaning clothes and sponges should be emersed in sanitizer solution when not in use. Operator placed clothes in bucket with sanitizer solution.

- Sanitizer bottle labelled "Quatz" in kitchen measured at less than 50 ppm quaternary ammonium concentration. , - Sanitizer bucket solution in kitchen measuring less than 50 ppm quaternary ammonium concentration. , , Sanitizer solution required to measure at a concentration of 200 ppm quaternary ammonium for adequate sanitation. Sanitizer solutions to be remade and retested by operator.

- Flour and sugar bins at the back of kitchen open with scoops inside bins while not in use. , - Tray with uncovered dough in freezer stacked on another tray and in contact with the roof of the freezer. , , Ensure flour and sugar bins closed with scoops stored outside of bins in a clean manner to prevent cross contamination of the bulk food supply. , , Do not store trays containing uncovered food directly on top of each and ensure stored foods are properly covered to prevent contamination.

Unlabelled bottle of solution at front service counter indicated to be either quaternary ammonium or chlorine solution as per operator. Solution measured 0 ppm chlorine and 0 ppm quaternary ammonium. , , Ensure to appropriately label all spray bottles appropriately to identify contents correctly. Bottle contents to be discarded in a safe manner.

Eggs on counter and stored in box beside cooler in kitchen indicated to be stored at room temperature for baking purposes as per operator. Operator was unsure of when eggs were removed from the cooler and temperature measured 19.2C. , , Store eggs at a temperature 7.0 C or less. If removing eggs to store at room temperature for baking purposes, label the time eggs were removed from the cooler and the time eggs are to be discarded if not used, which is a maximum of 2 hours after removal from the cooler.

Cooked bacon and onion noted on counter measured at a temperature of 28.0C. Operator unsure of when food was cooked as there was a recent shift change over. , , Cooked high risk foods are to be cooled and stored at less than 4.0 C or kept hot at a temperature of 60.0 C or above. Education provided to operator of appropriate hot holding and cold holding procedures. Bacon and onions place in cooler by operator for cold storage.

A slow leak was noted to connection at upper back portion of mechanical dishwasher. , , Schedule mechanical dishwasher maintenance for repairs to maintain in good operating condition.

Chlorine and quaternary ammonium test strips expired. , , Obtain new chlorine and quaternary ammonium test strips for dishwasher sanitizer and surface sanitizer testing.