Apr 14, 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 dishes being actively washed in the 3-compartment sink with a sanitizer solution (QAC) observed less than 100ppm.
C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for quaternary ammonium compound (QAC) shall be maintained between 200-400ppm.
COS: sanitizer discarded and remade. dishes re-sanitized in a QAC solution observed at 300ppm.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed deli meat (turkey) thawing in stagnant water on the counter in the main kitchen area.
C/A: time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
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Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below, PF
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F
COS: turkey moved to walk-in cooler to thaw