Mar 4, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed no sanitizer available for sanitizing utensils in three-compartment sink. RCA: anual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed pork cutlet thawing out in ambient temperature near prep sink without running water. COS: Items had just been placed out to thaw and temperature of pork was not in danger zone. PIC placed trays in walk-in cooler to continue thawing.