Mar 3, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
At time of inspection, there was no detectable concentration of sanitizer on the dishes, after running a couple of cycles in the warewashing machine. COS: PIC realized that the jug of chlorine sanitizer was empty & replaced with a new jug. After priming the sanitizer and running the machine a couple of more times, sanitizer was detected.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
At time of inspection, observed mold-like/mildew-like growth on air vents in the kitchen. Clean vents often enough to prevent growth/accumulation.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
At time of inspection, observed chipped paint on the walls behind the warewashing area. Repair and repaint as needed.