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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizer in the three compartment sink at 500ppm.
Use weaker bleach solutions or sanitizing sprays Sanitize objects and surfaces that come in contact with mouths (such as toys, infant feeding supplies, countertops, and other surfaces that touch food)
Hopefully, this got explained as AKO started manual sanitizing in the three-compartment sink. READ MORE: Fuddruckers and a Bonefish Grill among Miami metro restaurant inspection fails
Where dishes are to be shared among many, such as in restaurants, sanitization is necessary and desirable in order to prevent spread of microorganisms.Most restaurants have three-compartment sinks (depending on country or state regulations) and use the three-sink system (washing, rinsing and sanitizing of dirty dishes) with the first compartment containing a combination of warm water and soap ...
Pot washing is the process of cleaning low to heavily baked-on items off of restaurant kitchen food equipment, including pots, pans, trays, tubs and more. Pot washing is often a heavy sector in restaurants and kitchens, ergonomically a burden and a bottleneck in the process. It is often difficult to keep the pot-washing area clean and overall ...
Hand sanitizer - Wikipedia ... Hand sanitizer
Advised operator to use 3 compartment sink for wash rinse, and sanitize for all ware washing. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
A dishwasher containing clean dishes. A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures of water used for delicate items.
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