A restaurant receives a negative report during an inspection for
Checking water temperature and sanitizer concentration.
Logging the sanitizer concentration and water temperature.
Testing the chlorine sanitizer concentration with chlorine test strips.
Testing the chlorine sanitizer concentration with quats test strips.
The Correct Answer and Explanation is :
The restaurant’s negative inspection report for checking water temperature and sanitizer concentration likely stemmed from inadequate procedures or documentation during the inspection process. Here’s how to address each issue:
- Checking Water Temperature:
It is essential to monitor water temperature, particularly in areas like dishwashing and food preparation. The ideal water temperature for washing dishes should be at least 110°F (43°C), while water temperatures for sanitizing (in a three-compartment sink or dishwashing machine) need to meet certain minimums. For example, in a dishwashing machine, the final rinse should reach at least 180°F (82°C) to ensure proper sanitization. Temperatures below these thresholds could result in improper cleaning and sanitization, leading to bacterial growth and foodborne illness risks. - Sanitizer Concentration:
Sanitizers must be maintained at the correct concentration to effectively kill pathogens on surfaces. There are two main types of sanitizers used in restaurants: chlorine and quaternary ammonium compounds (quats). Both require specific concentrations, which must be tested regularly using appropriate test strips.
- Chlorine Sanitizer Concentration: For chlorine-based sanitizers, the ideal concentration is typically between 50–100 parts per million (ppm) for sanitizing surfaces. Chlorine test strips are used to ensure that the sanitizer is within this range. If the concentration is too low, the sanitizer will not be effective in killing germs; if it’s too high, it can leave toxic residues and cause skin irritation.
- Quats Sanitizer Concentration: For quaternary ammonium-based sanitizers, the concentration usually ranges from 150–400 ppm, depending on the product. Quats test strips are used to verify the correct concentration.
- Logging the Concentration and Temperature:
It is crucial to log the sanitizer concentrations and water temperatures to maintain consistency, document compliance, and provide evidence of safe practices during inspections. Regular logging and routine checks can prevent issues from going unnoticed and ensure that the restaurant maintains a safe environment for both staff and customers.
Failure to check, log, or document sanitizer concentration and water temperature adequately during inspections will result in noncompliance, which could contribute to the negative report.