Mar 13, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed fountain drink nozzles with an accumulation of black debris inside. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will have nozzles cleaned and sanitized.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed a bag of frozen raw beef stored on the floor in the walk in freezer. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC removed beef from the floor and placed on a shelf.
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed hot water at one fixture of the three compartment sink not functioning. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC will have hot water restored to fixture.