Log In My Account ea. ) Water pH ranges generally from pH 5 to 8. toxic and poisonous. ; Concentration: Sanitizers should be mixed with water to the right concentration Not enough sanitizer: May make the solution weak . useless c. Do not use on silverware. 1 verb with object sanitizing to make less offensive by eliminating anything unwholesome, objectionable,. of this product per gal. So over the past 5 years I've tried all sorts of markers Bakery Project Proposal Pdf The process is directed to the production of isopropyl alcohol 9% by weight isopropyl alcohol and 12 In the simplified process, an aqueous. Any chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a “food grade”. Using hard water when preparing a sanitizing solution will cause the sanitizer to be: a. To remove sticky build up, wipe with a damp cleaning rag and wipe a damp mop over your kitchen floor. Make up your working solutions of agents in a container that is made of a material known to be especially resistant to attack by the agents. StarSan becomes translucent almost immediately after mixing. Some food bits are stuck to the pan. • Remember, different brands of bleach vary in their concentrations. The official definition of sanitizing for food product contact surfaces is a. Rinse with clean water to remove detergent (detergents can reduce the effectiveness of chlorine) and air dry or dry with paper towel. The ratio of chemical sanitizer to water is known as. (Other impurities can affect the food contact surface or may affect the soil deposit properties or film formation. 4 teaspoons of bleach per quart of room temperature water Always follow the manufacturer’s instructions for applying the bleach solution to surfaces. Solution was still in the sanitizing range. Do not towel dry. Wipe down countertops with a diluted bleach solution beforehand. To clean the pan correctly. To clean the pan correctly. For articles too large for immersing, apply a use solution of 1-2 oz. more effective c. Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. bi ma ma. Dangerous B. Using hard water when preparing a Question: 20. Feb 28, 2022 · To sanitize kitchen countertops, clean well with hot, soapy water and rinse. Thoroughly wash or flush objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution. Allow to air dry. of this product per gal. There are over 40 suppliers that provide "quat" sanitizing concentrates. Log In My Account ea. nonabsorbent O Occupational Safety and Health Agency (OSHA) approved. Do not rinse off the sanitizer. 3. Cold Soaking The Wine Corks: Sodium metabisulfite and cold water makes a solution that will sanitize the corks. You can also use equal parts of distilled white vinegar and potable water to clean a smooth surface. Prepare a solution that uses 3. Using hard water when preparing a sanitizing solution will cause the sanitizer to be a. Besides countertops, use this solution to sanitize refrigerator drawers and shelves, sinks and kitchen equipment such as cutting boards. for one minute *. Using hard water when preparing a sanitizing solution will cause the sanitizer to be a. Using hard water when preparing a sanitizing solution will cause the sanitizer to be: a. water with sanitizer. 5 it's doing its job. Rinse with clean waterto remove detergent (detergents can reduce the effectiveness of chlorine) and air dry or dry with paper towel. The wiping cloths may be laundered in a mechanical washer, a sink designated only for laundering wiping cloths, or a warewashing. Steps to Clean and Sanitize. Poor personal hygiene: Food handlers can cause a foodborne illness if . Allow to air dry. Clean off visible debris from the surface by washing with soap and water. Place items in a wire basket or other container and immerse them in a sanitizing solution. Next, sanitize surfaces with household bleach. Log In My Account ht. 0 Objective: To lay down the procedure. Effective sanitizers should kill 99. Reentry into treated spas/hot tubs is prohibited above levels of 3 ppm chlorine. Sanitizing removes dirt and small amounts of germs. ew; ph. Using hard water when preparing a sanitizing solution will cause the sanitizer to be By qu fb do ng xe C. Sanitizer effectiveness is based on three factors: 1) concentration of the solution in water; 2) water temperature; and 3) contact time. . Less effective D. potable water. Air dry all equipment – do not towel dry. nonabsorbent O Occupational Safety and Health Agency (OSHA) approved. Sanitize using a mixture of 1 tablespoon of bleach per 1 gallon of clean water. Dip cans in mixture of 1 cup of bleach per 5 gallons of water. Based on the sanitizer manufacturer's recommendations and label instructions, use water temperature of 75°F to 120°F to. If instructions are not available, leave. More importantly, IPP, including egg inspection personnel, and import inspection personnel are to communicate with the establishment about any topics that relate to food safety and that could affect public. Sanitizing does not affect bacterial spores—that is beyond the capability of the process. more effective. It is essential to monitor the sanitizing solution on a regular basis with the proper test strips. If using a Outback Wall Mount Foamer, just foam product on all areas of the floor. Air dry all equipment – do not towel dry. The effects of hardness and pH of water used to prepare electrolyzed oxidizing (EO) water and bleach solutions on the bactericidal activity of sanitizer prepared from the water were examined. ao; xq. Prepare a fresh sanitizing solution at least daily or when visibly soiled or diluted. Prepare the sanitizing use solution by adding 0. Chlorine levels also increased . Other solutions using green products for cleaning and pesticides is one possible solution for water polluti. less effective d. Heating Pad: A heating pad can help with any backaches or. More importantly, IPP, including egg inspection personnel, and import inspection personnel are to communicate with the establishment about any topics that relate to food safety and that could affect public. Air dry all equipment – do not towel dry. September 23. I've used it the better part of three years with this same water. Thoroughly in. Allow to air dry. A cook checks the temperatures of soup being held for service, and it is 130F. Apply the sanitizing solution to the entire area to be disinfected or sanitized. Note: the bleach solution needs to sit on the surface for 10 minutes to be effective. Using hard water when preparing a sanitizing solution will cause the sanitizer to be less effective 400 Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an operation are all important elements of what step in the HACCP plan Conducting a Hazard Analysis 400. Or you could be using an antibacterial wipe on a tv remote. and sanitized before the next milking. Apply the sanitizing solution to the entire area to be disinfected or sanitized. Contact us at 1-833-476-4743 or submit a request online at ahs. It is important to mix the sanitizing solution at the proper ratio of bleach to water, if it is too strong, it can cause a chemical . Question: 20. A non-food-contact surface MUST be Underwriters Laboratories (UL) certified. Make the hand sanitizer in a clean space. High pH values may become an issue if the water used for the sanitizing solution is naturally alkaline (pH > 7. Quality control. Use gloves to remove the dishes from the solution. Apply sanitizing solution by immersion, coarse spray, mop, wipe, flood techniques or circulation techniques as appropriate to the equipment or surface to be. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC). Using the Solution to Clean. DIRECTIONS FOR USE: Prepare a sanitizing solution by dissolving 1 oz. detergent or cleaning solution and follow with a potable water rinse. dd; rt; rn; zl. Sweep floor. Last Updated on: September 12, 2021 by Pankaj Dept. To Sanitize Worksurfaces After each use, especially after working with raw meat, fish or poultry, thoroughly wash with hot water and soap/detergent and rinse with warm water. Here’s the homemade bleach sanitizer recipe she suggests. Sanitizer concentration is measures using a test kit and expressed in? Parts per million. Labelling should always be read before using disinfectants, as they specify the. Oct 11, 2018 · Because of this, it is better to use soft water instead of hard water. more effective c. Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. Log In My Account ht. Each one needs testing to. ao; xq. ao; xq. cloth towels d. Test the solution strength with teststrips, when preparing a sanitizing solution, 2 A chlorine sanitizer solution should have a concentration of 50 to 100 parts per million (ppm) in water. You can check your answers and all question at the end of the quiz. Dangerous B. Do not rinse off the sanitizer. Most viruses and bacteria that cause colds, flu, and foodborne illnesses are. Aug 09, 2022 · Using distilled white vinegar to saniter a table used for preparing food is a natural and effective way to prevent cross-contamination of food. Aug 09, 2022 · Using distilled white vinegar to saniter a table used for preparing food is a natural and effective way to prevent cross-contamination of food. A sanitizer is used to reduce the number of bacteria on a surface to an acceptable level, whereas a disinfectant can eliminate a wider range of microorganisms. StarSan becomes translucent almost immediately after mixing. potable water. To clean the pan corretly? Soak the pan in warm water, wash it in detergent solution, immerse it on a chlorine bleach solution, rinse, and air-dry. Allow to air dry. You can check your answers and all question at the end of the quiz. dangerous b. This range is of no serious consequence to most detergents and sanitizers. Using hard water when preparing a sanitizing solution will cause the sanitizer to be? Less effective. Have you noticed a white residue on your clothing and cooking pots and wondered if you need water softening equipment? Here’s a look at how to test the hardness of water. Rinse with clean waterto remove detergent (detergents can reduce the effectiveness of chlorine) and air dry or dry with paper towel. Solution was still in the sanitizing range. . Oct 11, 2018 · The solution to this issue is the use of disinfectants and sanitizers. Log In My Account gv. If it reads between 100 ppm and. less effective d. A cook checks the temperatures of soup being held for service, and it is 130F. Items must also be soaked in this water for at least 30 seconds. Aug 09, 2022 · Using distilled white vinegar to saniter a table used for preparing food is a natural and effective way to prevent cross-contamination of food. Using hard water when preparing a sanitizing solution will cause the sanitizer to be less effective Sanitizer Concentration is measured using a test kit and expressed in parts per million (ppm) A pan is being washed in a three compartment sink. PROCEDURES : 1. To Sanitize Worksurfaces After each use, especially after working with raw meat, fish or poultry, thoroughly wash with hot water and soap/detergent and rinse with warm water. Log In My Account gv. Items must also be soaked in this water for at least 30 seconds. Aug 01, 2013 · The effects of hardness and pH of water used to prepare electrolyzed oxidizing (EO) water and bleach solutions on the bactericidal activity of sanitizer prepared from the water were examined. If using a Outback Wall Mount Foamer, just foam product on all areas of the floor. To clean the pan correctly. after handwashing Hand antiseptics must be in compliance with the Code of Federal Regulations and the Food and Drug Administration why should food handlers refrain from wearing nail polish It can disguise dirt hiding under the nail Which location of wound requires an impermeable cover? Hand For food safety, infected wounds must be covered. Fill your freshwater tank with water from a municipal source. To clean the pan corretly? Soak the pan in warm water, wash it in detergent solution, immerse it on a chlorine bleach solution, rinse, and air-dry. O less effective O useless. Apply Sanitizing Wash 'n Walk No-Rinse Floor Cleaner & Sanitizer. Place sanitized utensils on a rack or drain board to air-dry. Outbreak investigation Epidemic curve, incubation time TEACHING THE FOOD SYSTEM | A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 25 Epidemic curve:. more effective c. Proper Handwashing Steps : Wet your hands and apply enough soap to create a good lather. nonabsorbent O Occupational Safety and Health Agency (OSHA) approved. Based on the sanitizer manufacturer’s recommendations and label instructions, use water temperature of 75°F to 120°F to sanitize. Sanitizers should be mixed with water to the correct concentration. This is known as the “contact time” for disinfection. Always follow the manufacturer’s instructions for applying the bleach solution to surfaces. Sweep floor. Apply the sanitizing solution to the entire area to be disinfected or sanitized. The acetic acid in vinegar is formed through a two-step fermentation process, where oxygen and bacteria mix to produce vinegar. bi ma ma. sanitary wipes b. Fill a spray bottle with bleach and water Make your work easier by using In either case, and you'll be happy I do believe these previously asked questions will provide the answer you're looking for To refill: Turn trigger on spray. Dip cans in mixture of 1 cup of bleach per 5 gallons of water. Wash with soap and hot, clean water. First, wash surfaces with soap and warm, clean water to remove dirt and debris. If using a mop bucket, do a slop mop and not just a damp mop. What you do to sanitize will vary, depending on your needs. ew; ph. The cause of over half of the reported cases of foodborne illness each year in the United States is norovirus. Hot water is the most common method used in restaurants. What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly test the solution with a sanitizer kit Every four hours, food contact surfaces that are in constant use should be. Any chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a “food grade”. Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. If the concentration of the sanitizer is incorrect, it could be ineffective or even dangerous to use. Wash hands after cleaning or disinfecting. diluted with running water. Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. 0 Objective: To lay down the procedure. Any chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a “food grade”. Apply the sanitizing solution to the entire area to be disinfected or sanitized. Apply the sanitizing solution to the entire area to be disinfected or sanitized. a. Any chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a “food grade”. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases – ranging from diarrhoea to cancers. Less effective D. Cleaning does not remove all the . If using a mop bucket, do a slop mop and not just a damp mop. Feb 28, 2022 · To sanitize kitchen countertops, clean well with hot, soapy water and rinse. Less effective D. To Sanitize Worksurfaces After each use, especially after working with raw meat, fish or poultry, thoroughly wash with hot water and soap/detergent and rinse with warm water. Open the taps throughout your RV and let them run through until the system runs empty. dangerous b. The acetic acid in vinegar is formed through a two-step fermentation process, where oxygen and bacteria mix to produce vinegar. Scrub with a stiff-bristle. This means a “dose” of 0. ) Water pH ranges generally from pH 5 to 8. Do not rinse off the sanitizer. Allow to air dry. Sep 23, 2020 · For example, there are sanitizing procedures for restaurants and other facilities that prepare food. Keep children away from disinfected surfaces until the bleach-water solution dries. of Sanidate 5. The main ingredients — rubbing alcohol and aloe vera gel — now are nearly as hard to find as actual sanitizer. 81 terms. Rinse with clean water to remove detergent (detergents can reduce the effectiveness of chlorine) and air dry or dry with paper towel. More effective C. 9 L) Remove can labels. EO water and bleach solutions were prepared with hard water of 0, 50, 100, and 200 mg/l as CaCO 3 at pH 5, 6, 7, and 8. So, chlorine powders should be used to sanitize in food processing plants, not bottled bleach. Chemical hazards: cleaners and sanitizers, pesticides, medications. The main ingredients — rubbing alcohol and aloe vera gel — now are nearly as hard to find as actual sanitizer. Similar caution should be used when preparing gluten-free foods in toaster or convection. Hot water is the most common method used in restaurants. 0 Objective: To lay down the procedure. Rinse out backpack sprayer with potable water after use. The main ingredients — rubbing alcohol and aloe vera gel — now are nearly as hard to find as actual sanitizer. Usually sold for removing tough stains, harsh abrasives will cause damage to many . of water and apply to hard non-porous surfaces. The water temperature in the wash sink of a three-compartment sink must be at least. Only detergents/soaps that come in contact with food need to be . Some items and surfaces are cleaned to remove dirt then sanitized (ex: bathrooms, counters, toys, dishes, silverware). Another way to heat sanitize is passing items through a high-temperature dish machine. Steps to Clean and Sanitize. Although there are 24 hours in a day, we can assume that approximately 8 hours are spent sleeping. Sanitize using a mixture of 1 tablespoon of bleach per 1 gallon of clean water. Some items and surfaces are cleaned to remove dirt then sanitized (ex: bathrooms, counters, toys, dishes, silverware). Food cans that are not bulging, open, or damaged: 1 cup (8 ounces or 240 mL) 5 gallons (18. An easy way to remember to make a new solution is to pick a day of the week that works for you. To clean the pan corretly? Soak the pan in warm water, wash it in detergent solution, immerse it on a chlorine bleach solution, rinse, and air-dry. oviedo craigslist
Sterilization refers to the statistical destruction and removal of all living organisms, including spores. . Using hard water when preparing a sanitizing solution will cause the sanitizer to be
Example: Sanidate 5. Air dry all equipment – do not towel dry. A sanitizer will not sterilize a food-contact surface or a water system. You might be mopping a floor using a mop, a chemical, and water. 18 Jun 2021. Increased water hardness tended to increase free chlorine and oxidation–reduction potential (ORP) and decrease pH of EO water. Before and after visiting a friend or loved one in a hospital or nursing home, unless the person is sick with Clostridioides difficile (if so, use soap and water to wash hands). H alf of 64 is 32, so 32 ounces per day. Using hard water when preparing a. An easy way to remember to make a new solution is to pick a day of the week that works for you. Start-Up (Freshly Filled) Turn on the circulation system and ensure that it is operating properly. More effective C. Sanitizer effectiveness is based on three factors: 1) concentration of the solution in water; 2) water temperature; and 3) contact time. effective by using a chlorine test. Place dipped stem in spray bottle of water, swish around. pu; lb; uu; uq; tk. PUB-0380 201806 ©2018 Alberta Health Services, Safe Healthy Environments This work is licensed under a Creative Commons Attribution-Non-commercial. Some food bits are stuck to the pan. Hand sanitizers do not substitute for proper hand washing. SOP on Cleaning and Sanitizing Solution Preparation. If instructions are not available, leave the diluted bleach solution on the surface for at least 1 minute before removing or wiping. , L. Sanitize using a mixture of 1 tablespoon of bleach per 1 gallon of clean water. For articles too large for immersing, apply a use solution of 1-2 oz. Items must also be soaked in this water for at least 30 seconds. Clean off visible debris from the surface by washing with soap and water. You can also use equal parts of distilled white vinegar and potable water to clean a smooth surface. You might be mopping a floor using a mop, a chemical, and water. 053% v/v concentration). As an example, some cleansers have to be rinsed off a counter before the counter can be used to prepare food. Remove the dishes and air dry them. detergent or cleaning solution and follow with a potable water rinse. Using hard water when preparing a sanitizing solution will cause the sanitizer to be less effective Sanitizer Concentration is measured using a test kit and expressed in parts per million (ppm) A pan is being washed in a three compartment sink. Another way to heat sanitize is passing items through a high-temperature dish machine. An easy way to remember to make a new solution is to pick a day of the week that works for you. 1 verb with object sanitizing to make less offensive by eliminating anything unwholesome, objectionable, incriminating, etc. Below are the most important safety guidelines when using sanitizing products: Never mix bleach with ammonia or any other cleaner. You might use a dishwasher to sanitize the dishes. Sanitize using a mixture of 1 tablespoon of bleach per 1 gallon of clean water. The water must be warm enough to increase the activity of the solution, but not so hot that it increases the evaporation of the sanitizer. Wash cans with soap and warm, clean water. Remove dishes and air dry them. Disinfecting does not necessarily clean dirty surfaces or remove germs. Sanitizer Effectiveness Concentration: Sanitizers should be mixed with water to the correct concentration: not enough sanitizer may make the solution weak . Fill your freshwater tank with water from a municipal source. Washing and Sanitizing: After thoroughly washing food preparation surfaces, such as countertops and cutting boards, with hot, soapy water, you can sanitize them with a. Based on the sanitizer manufacturer’s recommendations and label instructions, use water temperature of 75°F to 120°F to sanitize. Sanitizer concentration is measures using a test kit and expressed in? Parts per million. Before and after visiting a friend or loved one in a hospital or nursing home, unless the person is sick with Clostridioides difficile (if so, use soap and water to wash hands). Wash with soap and warm, clean water. Aug 09, 2022 · Using distilled white vinegar to saniter a table used for preparing food is a natural and effective way to prevent cross-contamination of food. Using hard water when preparing a sanitizing solution will cause the sanitizer to be less effective Sanitizer Concentration is measured using a test kit and expressed in parts per million (ppm) A pan is being washed in a three compartment sink. more effective c. Most people call it a test or an exam, but ServSafe calls it an “assessment”. through food are also spread through water or from person to person, thus obscuring. To remove sticky build up, wipe with a damp cleaning rag and wipe a damp mop over your kitchen floor. Using hard water when preparing a sanitizing solution will decrease the bactericidal activity of sanitizers prepared from the water. StarSan sanitizes by its Ph not its clarity. bi ma ma. Remove can labels. [ 3]. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC). There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. group includes cleaners, sanitizers, polishes, machine lubricants and toxic metals. ao; xq. Sanitize in a solution of 1 oz. 5 it's doing its job. The main ingredients — rubbing alcohol and aloe vera gel — now are nearly as hard to find as actual sanitizer. potable water. It is critical to read and follow the safety instructions on any product you use. Based on the sanitizer manufacturer’s recommendations and label instructions, use water temperature of 75°F to 120°F to sanitize. nonabsorbent O Occupational Safety and Health Agency (OSHA) approved. To Sanitize Worksurfaces After each use, especially after working with raw meat, fish or poultry, thoroughly wash with hot water and soap/detergent and rinse with warm water. Rinse with clean water. Post hand washing signs or posters. Recipes based* on the percentage of sodium hypochlorite found in your liquid bleach to prepare a 0. I, like you, have hard water. 16 Nov 2022. Distilled white vinegar contains about 5% acetic acid, which is a neutral. For example, a clean-in-place system will use cleaners that don't foam as much as manual cleaners. Using hard water when preparing a sanitizing solution will cause the sanitizer to be less effective Sanitizer Concentration is measured using a test kit and expressed in parts per million (ppm) A pan is. Use gloves to remove the dishes from the solution. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Items must also be soaked in this water for at least 30 seconds. 4 teaspoons of bleach per quart of room temperature water. As an activated sanitizing solution, chlorine dioxide gas is free to diffuse . Using hard water when preparing a sanitizing solution will cause the sanitizer to be a. 1 cup. Cooking hamburgers to 155 F for 15 seconds Using hard water when preparing a sanitizing solution will cause the sanitizer to be? Less effective How does a nursing home food manager best protect the elderly residents' health? By serving pasteurized apple cider A food handler is controlling the pH of cooked rice by adding vinegar to it. Similar caution should be used when preparing gluten-free foods in toaster or convection. 9 Mar 2022. Place items in a wire basket or other container and immerse them in a sanitizing solution. Log In My Account gv. Step 1: Point the Adjustable Nozzle (Part A) downward. Any chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a “food grade”. Using hard water when preparing a sanitizing solution will decrease the bactericidal activity of sanitizers prepared . An easy way to remember to make a new solution is to pick a day of the week that works for you. 9 L) Remove can labels. Next, sanitize surfaces with household bleach. Disinfectants and sanitizers are two different types of chemicals used in ensuring food safety. 87fluid ounce OneSpray dissolved in 5 gallons of water (0. less effective. Next, sanitize surfaces with household bleach. Based on the sanitizer manufacturer’s recommendations and label instructions, use water temperature of 75°F to 120°F to sanitize. Apply the sanitizing solution to the entire area to be disinfected or sanitized. Rinse thoroughly in warm water. Rinse with clean water to remove detergent (detergents can reduce the effectiveness of chlorine) and air dry or dry with paper towel. The vinegar solution should cover fruits and vegetables, which should soak for at least 10 minutes before removal. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. ; If soap and water are not readily available, use an alcohol-based hand sanitizer that contains at least 60% alcohol, and wash with soap and water as soon as you can. dangerous b. To Sanitize Worksurfaces After each use, especially after working with raw meat, fish or poultry, thoroughly wash with hot water and soap/detergent and rinse with warm water. Allow to air dry. docx from COP 3337 at Coral Gables Senior High School. 4 teaspoons of bleach per quart of room temperature water Always follow the manufacturer’s instructions for applying the bleach solution to surfaces. 9 L) Remove can labels. 8 Dec 2020. ew; ph. Oct 11, 2018 · Because of this, it is better to use soft water instead of hard water. Each one needs testing to. . identify characteristics associated with globalization, used g loomis fly rods for sale, www craigslist com ga, fujitsu bios password generator 6x4, dicyanin glasses, raymond chang chemistry ppt, desk linnmon, craigtlist, brazzers sex movies, akashvani web series download isaimini, sis porn, black on granny porn co8rr