Food Factory Kitchen & Catering

The chlorine sanitizer in the spray bottles was found to be too strong, exceeding the range of the test strips., , A demonstration on how to make 100 ppm chlorine sanitizer was conducted with the owner, who then remade the solution. When retested, the solution was within the correct range, 100 ppm., , Please ensure sanitizers are tested when prepared and confirmed they are within the required range of 100–200 ppm for effective chlorine sanitization.

Raw meat within a container was being placed above vegetables within the walk-in cooler. The operator was informed and the raw meat was placed on the shelf below the produce. , , Please ensure that all raw meats are stored below produce and other food items. Cross-contamination can occur if raw meat juices drip onto the foods. Storing raw meat on the bottom shelf helps minimize the risk of contamination.

The chemical dishwasher was within an acceptable range of heat, for sufficient sanitization., , A calibrated, probe thermometer was placed in the dishwasher while it completed one cycle. The internal temperature of the dishwasher was 41°C, measured at the plate level. Chlorine test strips were used to measure the concentration, which was found to be 100 ppm.

Some of the handwashing stations were observed to be nonfunctional due to malfunctioning water sensors that did not allow water to flow. Once the operator was informed, the sensors were turned on, and the hand-washing sinks were functioning properly.

The cutting boards were observed to be in disrepair, with deep grooves and dark staining. Damaged cutting boards can collect bacteria and be difficult to properly clean. Please ensure that the boards are replaced.

A scoop was observed to be stored inside the flour container. Storing scoops within a food container can increase the risk of cross-contamination. To reduce the risk, please ensure that the scoop is being stored outside of the container.