Jan 20, 2026
Routine
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed an Employee beverage container with no straw and a damaged lid on a food preparation table or over/next to clean equipment/utensils. PIC removed drink.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed buildup of old food behind grill top area and underneath that has not been cleaned in days. PIC made aware will have areas properly cleaned by end of week.
Observed buildup of grease, dust and old food on floor near fry station and in non working fry vat next to working fry vat.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Wiping cloth quaternary ammonium compound sanitizing solution with wet wiping cloths stored in it not at proper minimum strength. PIC changed solution to meet proper minimum strength.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed grease buildup on vent hood above the fryers and on the floors and under and behind cooking equipment in the main kitchen area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have vent hood cleaned.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed black mold like substance on vents on the ceiling in the kitchen area.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(2)(i) - light bulbs, protective shielding (c)
Observed moldy air conditioning vent covers.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Observed blown light bulbs under vent hood in kitchen area.