Barkada Grill

Sanitizers in use were Clean-In-Place (CIP) buckets correctly used for used wiping cloths with chlorine sanitizer., , In the back kitchen, the CIP bucket was measured at 100 ppm chlorine, which is within the required concentration range(100-200ppm_., ---, In the front till area, the CIP bucket tested at below 50 ppm chlorine, which is inadequate for effective sanitizing., , The operator remade the solution, preparing a new chlorine sanitizer at 200 ppm., ---, Please ensure chlorine sanitizer solutions are tested more regularly so low concentrations are identified promptly and new solutions are prepared before existing solutions become ineffective.

The handwashing sinks provided warm water and were stocked with soap and paper towels., ---, The back-kitchen handwashing sink had a strainer in the drain that was full of food particles., , The operator cleaned the strainer and agreed to use the sink solely for handwashing., , Please ensure this sink is used only for handwashing and not for discarding food waste or cleaning dishes.