Routine
Nov 21, 2024
Official score: 96 · Understand this area’s scale
1 recorded violation
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Sanitizer spray bottle concentration was was bleaching out the test strip which indicates that the concentration was over 200PPM chlorine at the time of inspection. This is too strong concentration of sanitizer and can leave a residue on food contact surfaces and equipment. Discussed diluting sanitizer to between 50 and 200PPM chlorine so that it can safely and effectively sanitize. Maintain chlorine sanitizer at safe and effective levels.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Nov 21, 2024 · Original Source