Oct 23, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed several stainless steel pans and containers stored as clean, soiled with food debris on the food contact surface of the utensil stored in the following places: in main kitchen on a shelf behind the prep top cooler, on shelf above reach in cooler, on a tall shelf in preparation area, on shelf in dishwashing area, on storage racks across from 3 compartment sink all and in front service buffet area on a shelf under grill. Observed food debris buildup on spatulas hanging above buffet unit.
CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch
COS: Moved soiled utensils to soiled utensil storage area in warewashing area.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several stainless steel pans and containers and plastic containers wet stacked in the main kitchen in the following areas: on shelves in the dish washing area, on a tall shelf in the preparation area, on shelves in the buffet areas.
CA: After cleaning and sanitizing, equipment and utensil shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.