Feb 3, 2026
Routine
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed several opened packages, containers and prepared items without date marking. All opened/prepared items held longer than 24hrs must be date marked.
11D - thermometers provided and accurate
Regulation: 511-6-1.05((2)(l) - tmd, ambient air & water - accuracy (pf)
Could not locate thermometer inside main cooler.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)
Observed personal beverage stored directly next to items used for other residents in cooler. Observed raw bacon, raw chicken and raw shell eggs not stored in a manner that prevents contamination in cooler.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed container with cereal stored on floor in kitchen area. All food must be stored 6 inches from ground.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.07(3)(d) - handwashing signage (c)
Did not observe signage at handwash sink. All sinks (handwash, vegetable prep sink, meat prep sink, etc.) must be labeled. Food Safety Manager Certification (servafe) must be prominently displayed.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Did not observe previous inspection report displayed.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Did not observed chlorine test strips for dishware sanitizer. All dishware must be properly washed, rinsed, sanitized and air dried. All kitchen staff must be properly trained to set up 3-compartment sink for washing dishware and testing sanitizer for proper concentration.