Feb 19, 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)
WAREWASHING MUST BE DONE IN 3 STEPS USING SEPERATE COMPARTMENTS: WASH, RINSE, SANITIZE. OBSERVED SOAP AND BLEACH MIXED IN SAME COMPARTMENT AND DISHES NOT BEING PROPERLY SANITIZED. INSTRUCTED EMPLOYEES TO SET UP SANITIZER BASIN.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)
OBSERVED EMPLOYEES USING SINGLE SERVE CUPS TO SCOOP ICE AND HANDLE MONEY WITHOUT WASHING HANDS IN BETWEEN. EMPLOYEES SHOULD USE ICE SCOOP FOR FOOD CONTACT SAFETY.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
OBSERVED ESTABLISHMENT DOES NOT HAVE PROPER TEST STRIPS FOR WAREWASHING METHOD BEING USED. PIC WILL ORDER TEST STRIPS.