Mar 18, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Handwash sink out of paper towels in back when arrived for inspection. Front hand sink had sanitizer bucket stored in it.
Maintain handwash sinks accessible and supplied with soap and towels at all times.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Lack of consistent date marking system. House made sauces not date marked, chicken tempura not date marked, egg/spring rolls not date marked.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed multiple wiping cloths throughout kitchen not stored in sanitizing solution.
Store sanitizer towels in bucket of proper strength sanitizer at all times
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)
Facility in not cleaned at a great enough frequency.
Maintain regular schedule of cleaning of walls, under and behind equipment.