Mar 2, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed no CSFM certificate in kitchen. C/A - CSFM certification needs to be obtained in 90 days.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed pink build up on food contact surface of ice machine. C/A - Clean and disinfect more frequently with the same sanitizer the dishes are washed with.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed debris on can opener blade that could contaminate food as cans are opened. C/A - regularly clean and sanitize blade in dish sink to prevent build up.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Observed no sanitizer buckets made up during service. C/A - have sanitizer buckets and rags available to disinfect food contact surfaces with instead of sani wipes.
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)
Observed weak sanitizer in sink at or less than 100 ppm. C/A - regularly check sanitizer in sink. It should be at or around 200 ppm.