May 11, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
OBSERVED NO HAND SOAP LOCATED AT THE HAND SINK TO WASH HANDS. HAND SINK MUST BE STOCKED WITH SUPPLIES AT ALL TIMES TO ALLOW FOR PROPER HANDWASHING.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
OBSERVED NO PAPER TOWELS AT THE HAND SINK TO DRY HANDS AFTER WASHING. HAND SINK MUST BE SUPPLIED WITH SUPPLIES AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
OBSERVED NO PAPER TOWELS AT THE HAND SINK TO DRY HANDS AFTER WASHING. HAND SINK MUST BE SUPPLIED WITH SUPPLIES AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
OBSERVED ACCUMULATED DEBRIS IN ALL REACH IN FREEZERS AND FRIDGES. HEAVY MOLD ACCUMULATION NOTED WHITE MAYTAG FREEZER. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE CLEANED AT A FREQUENCY TO PREVENT BUILD UP OF GRIME AND DEBRIS.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
OBSERVED THE FLOOR THROUGHOUT THE KITCHEN TO BE DIRTY AND SOILED. ALL NON FOOD CONTACT SURFACES MUST BE CLEANED TO PREVENT BUILD UP OF GRIME AND DEBRIS.