Feb 13, 2026
Routine
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed containers wet-nesting in clean dish area. RCA: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
- Shall be air-dried or used after adequate draining before contact with food; and
- May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
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 build-up on gaskets and bottom of reach-in cooler in service area where sauces are stored. Observed food debris on floor of outside walk-in freezer. RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee cell phone on top of warewashing machine. Observed coats stored on storage racks of dry goods. RCA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination