Mar 20, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed mold-like build inside of ice machine in front kitchen area. CA: Advised PIC to routinely clean ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CA: Educated PIC on proper date marking procedures. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
Observed no test strips for sanitizer in three compartment sink. CA: Advised PIC to obtain chlorine test strips. Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.
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 soiled residue on reach-in cooler shelves, baffles of drink machines and on the outside of equipment throughout main kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.