Fry's Marketplace

Inspector notes: Observed sanitizer in the 3 compartment sink with a concentration of 0ppm for quat ammonium. Per meat employee, the sanitizer has been in the sink for less than 4 hours prior to inspection. The bag containing the sanitizer was empty and was replaced with a new full bag. After new full bag of sanitizer was attached, the meat employee re-filled the 3 compartment sink with the proper concentration for quat ammonium

Inspector notes: Observed sanitizer at the 3 compartment sink with a concentration of 0ppm for quat ammonia. Per meat employee, the sanitizer was made less than 2 hours prior to the inspection. Hot water was used when filling up the 3 compartment sink. Due to the sanitizer being used in the establishment was quat ammonia, water at higher temperatures used with quat ammonia reduce the effectiveness of the sanitizer. PIC drained the compartment for the sanitizer and re-filled the sink to the properly concentration for quat ammonia. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. A chemical sanitizer like quat ammonia, must have a concentration between 150-400ppm for sanitizing food contact surfaces per the manufacture's specifications