Feb 16, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed back hand sink blocked by chair and with no paper towels or soap. Ensure hand washing sinks are not blocked and are fully stocked with both paper towels and soap for handwashing.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed dishwasher not providing a sanitized dish. The dish machine must be a minimum of 160F plate level for a sanitized dish. I ran the dish machine five times. The highest temperature the dish machine reached was 115.8F. I informed the person in charge to discontinue use of the dish machine and switch to the 3-compartment sink method until I confirm the dish machine is repaired and producing a sanitized dish.
3-compartment sink set up at 100ppmCL
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 multiple items in reach in cooler and walk in cooler not properly date marked. Ensure to date mark items with current information.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed multiple rags through out the facility. Used to store under pans and absorb oils/ spills. Ensure wiping cloths are always in sanitizer and not out in the facility as the rags can absorb moisture and create mold.