Apr 24, 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)
Observed the dishwasher in the main kitchen dispensing chlorine sanitizer at 0–10 ppm when manually primed. The Person in Charge (PIC) was only able to demonstrate the presence of chlorine sanitizer during manual priming of the machine.
CA/COS: Instructed staff to discontinue use of the dishwasher and to utilize the three-compartment sink for manual warewashing until the machine is repaired and capable of consistently dispensing sanitizer at the proper concentration.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed containers being used as scoops and stored in dry goods container (flour) in main kitchen.
COS: PIC removed and discarded containers.