Nov 19, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black residue on the water dispenser gun at the bar. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
COS: PIC voluntarily places the unclean parts of the water dispenser gun in sanitizing solution to be cleaned and sanitized.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed bottom shelf of the prep top table in the front kitchen as well as top shelf in the main kitchen lined with foil.
CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
Discussed with PIC to remove the foil from the areas mentioned.
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)
Observed a few floor tiles in the walk in cooler missing and cracked.
CA: All physical facilities shall be maintained in good repair.
Discussed with PIC to replace the tiles. Provide photo proof once the tiles have been replaced.
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)
Observed dusty ceiling vent with one corner detached from the ceiling.
The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Discussed with PIC to fix and clean the vent to prevent possible contamination of food products.