Jan 22, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed high-heat dish machine to only reach around 120F internally. RCA: PIC called for machine to be serviced and staff will utilize three-compartment sink until machine is verified to reach required temperature. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf
(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or
(ii) For all other machines, 180ºF (82ºC). Pf
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 on clean dish rack. RCA: Ensure containers are fully air-dried before stacking.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed plates stored with food-contact surface exposed and not protected by overhead coverage in front of the cook line. COS: PIC ensured plates were stored underneath shelving to protect from overhead contamination.