Aug 13, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Inspector observed hot water sanitization dish machine at 142F. COS-reset water heater so it produced greater than 160F at plate level. Corrective Action: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF, or less than 180F (manifold)
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)
Inspector observed employee not using any sanitizer for cleaning equipment and utensils. COS- filled 3 compartment sink with 200-400 ppm QAC and had employee re-wash all equipment that is manually washed. Advised PIC to ensure that equipment goes through the wash, rinse, and sanitize process.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.07(3)(d) - handwashing signage (c)
Inspector observed lack of handwashing signage in the restroom. Corrective Action: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.