Mar 11, 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 and orange buildup inside the bulk ice machine in the main kitchen. C/A: Clean the ice machine. Increase cleaning frequency to limit buildup.
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 lettuce (3/10/26), Tune (3/9/26), and chicken salad (3/9/26) stored past date marks. C/A: Monitor date marks and ensure food items are properly discarded.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed the scoop handle improperly stored inside the brown rice for service. C/A: When storing scoop/utensils with food, ensure the handle is above the food and the container.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(f) - drying mops (c)
Observed mops sitting on the floor by the dishwashing area.' C/A: Hang mops to air dry in between uses.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(b) - floor, walls, & ceiling, cleanability; utility lines (c)
Observed buildup on the floors and walls throughout the kitchen. C/A: Clean. Increase cleaning frequency to limit buildup.
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 a hole in the wall in the dishwashing area. C/A: Repair.