Feb 12, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed black buildup in bulk ice machine in kitchen and ice spout in front food service. C/A: Clean. Increase cleaning frequency.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed several food items (deli ham, pimento cheese spread, pasta salad, cranberry sauce, apple juice, chocolate pudding, fruit, apple juice, beets, and dairy drink) held past use-by dates in coolers. C/A: Discard. Monitor use-by dates and discard when appropriate.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet nesting of clean, stacked dishes. C/A: Allow dishes to properly air dry prior to stacking.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed debris and standing water underneath and beside equipment. C/A: Clean. Increase cleaning frequency.