Feb 26, 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 sanitizer level in three-compartment sink measuring at 0ppm. Solution remade during inspection. Measured again at 0ppm. Solution must be manually made and tested until dispenser can be serviced.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed soapy water solution stored above unsealed consumer bag of rice on shelf in main kitchen. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. Cleaner relocated during inspection.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed multiple bags of consumer food, including rice and panko breadcrumbs, stored unsealed on dry storage shelf in main kitchen. Food shall be protected from contamination where it is not exposed to splash, dust, or other contamination. Contents relocated during inspection.