Feb 13, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed no one in the facility to have a current CFSM certification or able to provide a current CFSM certification.
RCA: PIC shall verify that at least one person in employment at the facility is a certified food safety manager. If not, one person in employment at the facility shall enroll in a ANAB accredited certified food safety manager course. The certificate shall be posted in public view in the facility.
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 quaternary ammonium at the 3-compartment sink reading around 100ppm-150ppm and lower than the manufacturer recommendation of 200ppm-400ppm.
RCA: PIC shall reach out to the chemical service representative to increase the amount of sanitizer solution dispensing.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed the ambient temperature of the prep-cooler on the cook line at 57F. No time/temperature for safety (TCS) foods were being stored in the unit at the time of inspection. The only item (slice cheese) was placed in the unit at opening and was still in SAFE zone.
RCA: PIC shall have the unit serviced for repair to ensure it can maintain proper ambient temperatures. PIC advised not to place TCS foods in the unit until repaired. The cheese currently in the unit was placed on time as a public health control to be discarded or used within 4 hours.