The Redwoods Post Acute

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured the chlorine sanitizer level of the low temperature warewashing machine at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chlorine sanitizer level increased to 50 ppm.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.