Apr 14, 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 mechanical hot water sanitizing machine reach a high temperature of 114F. CA:Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf COS: Technician appeared on site. Person in charge turned on breaker, refilled water from mechanical machine and tempted at 160F and/or above.
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(i) - system, approved, installed (pf)
Hot water not provided/shut off at employee handwash sink on food catering unit(license plate XJB626). Water tempted at 78F.COS: Person in charge turned on water heater.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Observed the faucet of the 3-compartment sink on the catering food truck unit (license plate XJB626) continuously running water with both knobs turned off. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. Send evidence to Health Authority once repairs are fixed.