Feb 27, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
The hand sinks in the restroom were observed at temperatures less than 85 Degrees Fahrenheit. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.
- A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. P
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
The hand sinks at the rest rooms were observed not maintaining a continous flow of runing water for 15 seconds
A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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)
Dish machine in kitchen measured less than 10ppm of chlorine when measured with a chemical test kit. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:
- A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P
Concentration Range Minimum Temperature
MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 120 (49) 120 (49)
50-99 100 (38) 75 (24)
100 55 (13) 55 (13).
Note: Facility will wash, rinse and sanitize all equipment at the three compartment sink.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Accumulated mold debris was observed inside the ice machine in the kitchen. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Manager will clean the ice machine at the end of the day.