Mar 13, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Observed no sanitizer in restaurant, PIC said none was on site CA: ensure sanitizer is ALWAYS kept in kitchen; dishes MUST be able to be sanitized
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed rags being used to wipe/dry hands CA: ensure paper towels are used to dry/wipe hands; linen towels not permitted