Jun 15, 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 dishes being actively sanitized in a QUAT solution at 0ppm after being washed and rinsed.
C/A: 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); for QUAT 200-400ppm
COS: sanitizer solution (QUAT) remade to 200ppm, dishes re-washed, rinsed and sanitized
12D - washing fruits and vegetables
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Observed a red sanitizer bucket and wiping cloths stored inside the dedicated vegetable prep sink. EHS also observed sink be used as a dump sink.
C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only
COS: items removed, discussed purpose of sink with the person in charge
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed boxes of single use napkins, cups, lids and straws stored directly on the floor in a storage closet in the main dining area.
C/A: Single-Service and Single-Use Articles.
- Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(i) In a clean, dry location;
(ii) Where they are not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.