Restaurant Inspection Database

Violation Explanation

Official Report Wording, Item #41

CHEMICAL HANDLING

1. Properly labeled. (5 pts.)

2. Stored separately. (10 pts.)

3. Properly used. (10 pts.)

PUBLIC HEALTH REASON

1. The accidental contamination of food and food contact surfaces with cleaners, sanitizers or other chemicals, can cause serious illness or injury. Distinct labels on chemical containers help ensure that poisonous or toxic materials are properly stored and used.

2. Separation of cleaners, sanitizers and other chemicals from food, equipment and utensils, helps ensure that chemical contamination does not occur. Cleaners, sanitizers and other chemicals must be stored below and away from all food, food preparation areas, warewashing areas, clean equipment and utensils, paper good and single service items.

3. Failure to use cleaners, sanitizers, and other chemicals properly can be dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50-200 ppm, Quaternary Ammonia 150-400 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave toxic or harmful residues.

Containers that once contained cleaners, paints or other chemicals, can not be utilized for the storage of food. Residual chemical can leach out of the containers and contaminate food that is stored in them.

Medications must be labeled and stored away from food and food contact surfaces. Proper labeling and storage of medications helps ensure they are not accidentally misused or contaminate food and food contact surfaces.

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