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Based on observation, review of facility documents and staff interviews, the facility failed to ensure that three of three food service works were able to accurately test the chemical concentration of the sanitizing solution used on food contact surfaces. The presence of food debris or dirt on nonfood contact surfaces "may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food" (Food Code 2009.) The use of a chemical sanitizer will minimize the amount of microorganisms on the non-food contact surface that could result in food-borne illness.

Findings:

On September 24, 2012 at approximately 1:50 p.m., FSW 10 was asked to test the chemical concentration of the liquid in the red sanitizing bucket stored in her work area. FSW 10 was observed immersing the test strip in the water in the machine for approximately three seconds and then matched the strip to the color strip on the container. She then stated "500", implying 500 parts per million (ppm.) The actual reading was approximately 200 ppm.

Another employee FSW 11 was also asked to test the chemical concentration of sanitizer in the same red bucket. FSW 11 immersed the test strip swinging back and forth for approximately eight seconds. When asked how long he had immersed the strip, he stated for ten seconds and that he had counted quietly. Although there was a clock on the wall, neither of these FSWs used the clock to ensure that the immersion time was correct.

The Food Service Manager who was present during both observations indicated that the facility practice was that one employee and supervisor were responsible for refilling the red buckets and testing to ensure appropriate concentration. The employee (FSW 12) whose responsibility it was to test the sanitizing bucket was asked to check the concentration of another red bucket in the kitchen. FSW 12 immersed the test strip for over 20 seconds and responded that the sanitizer concentration was 400 ppm.

FSW was allowed to retest after teaching to count appropriately in the absence of a clock. The strip was 150 ppm.

Review of the manufacturer's instructions indicated that none of the employees had followed the correct procedure. The instructions on the label indicated "Dip the strip into the sanitizing solution for 10 seconds, then instantly compare the resulting color with the enclosed color chart which matches concentrations of 0-150-200-400-500.
According to the 2009 Food Code, "In addition, "Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and too much sanitizer in the final rinse water could be toxic."
The recommended chemical concentration for quaternary ammonia is 200 ppm.