Fusion Sushi

The concentration of the chlorine sanitizer solution measured greater than 1000ppm. , , The concentration must be maintained between 100-200ppm to safely and effectively sanitize food contact surfaces. , , Mix half a teaspoon per litre of water. , , The operator remade the solution and measured 100ppm.

A rice paddle was stored in stagnant water at room temperature. The water measured 13C. , , Utensils must be stored in the following manner to prevent the growth of bacteria: , - In ice cold water <4C , - Hot water >60C , - Sanitizer solution of either 100ppm of chlorine or 200ppm of quats, , The operator placed the rice paddle in iced water at the time of the inspection.