|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain chlorine sanitizer at 50-200 ppm to be effective. Observed bucket of sanitizer reading 0 ppm. CDI- Sanitizer re-made to proper strength. Be sure to use available test strips to always check strength of sanitizer. |