Jan 5, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed high temperature dishwasher not reaching appropriate temperature- Required Final Rinse Temp 180F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than:
(i) For a stationary rack, single temperature machine, 165ºF (74ºC);
(ii) For all other machines, 180ºF (82ºC). C/A: Have dishwasher serviced, use three compartment sink until dishwasher is serviced.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed multiple employee food items stored in RIC with restaurant food. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. C/A COS: PIC removed food items and designated food space for employee storage.