Jan 8, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handwashing sink blocked with chair and miscellaneous items such as pourers, etc. Handwashing sinks are only to be used for handwashing and no other use. Handwashing sinks must be stocked with soap and towels, have hot and cold water, and have a trash can adjacent to place used handtowels. COS items removed from handsink.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed 3-compartmentsinks dirty, sticky. 3-compartment sink must be cleaned and sanitized between use.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Potentially hazardous, ready-to-eat, refrigerated foods must be labled with 7-day discard date by which food must be consumed or discarded.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed multiple unused equipment stored in kitchen area. Equipment should be repaired or removed. No cooking of food for customers is permitted at this time, so there is no need for excess cooking equimpent such as crock pots, ovens, etc.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(f) - warewashing sink, use limitations (c)
Warewashing sink may not be used for handwashing
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
3-compartment sink must be used with soap in first compartment, plain rinse water in second compartment, and chemical sanitizer in third compartment, do not rinse sanitizer off. Chemical test strips must be used to check concertration of sanitizer.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed sticky accumulations in reach-in coolers. Coolers must be cleaned with frequency that prevents accumulations.