May 27, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed, in main kitchen, bulk ice machine with an accumulation of black/brown slime debris on bottom part of ice shield. Observed top of ice shield with black debris. C/A: Food-contact surfaces shall be clean to sight and touch. COS: PIC took ice shield out of ice machine and cleaned & sanitized it. Observed clean to sight and touch.
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 while employee was washing dishes in main kitchen 3 compartment sink, sanitizer solution in sanitizer compartment at 0 ppm for quat.
C/A: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration of 200-400 ppm and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.
COS: Employee sanitized dishes that were observed washed, rinsed, and sanitized.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed in shelf under counter in front food service, multiple squirt bottles with various oils, according to the PIC, with no label or identification as to what type of oils they are. C/A: Food that is taken from a primary container and placed in a secondary container shall be labeled with the common food or ingredient that the primary container states it is. COS: Employee labeled containers.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed knives stored between prep top cooler and counter in front food service. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. COS: Employee placed knives on clean portion of counter.