Dec 16, 2025
Routine
4-1B - proper disposition of returned, previously served, reconditioned, and unsafe food
Regulation: 511-6-1.04(8)(a) - discarding or reconditioning unsafe, adulterated food, or contaminated food(p)
Inspector observed opened boxes of opened/unpackaged food items exposed to ice and water from the freezer unit. Corrective Action: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Inspector observed handwashing sink at 65F. PIC states that the hot water for the handwashing sink was re-routed to the rethermalizer. Corrective Action: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf
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)
Inspector observed dish machine at 0 ppm Cl. COS-technician repaired dish machine to result 50-100 ppm Cl at plate level. Corrective Action: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum Temperature
MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 120 (49) 120 (49)
50-99 100 (38) 75 (24)
100 55 (13) 55 (13)
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Inspector observed employee preparing sandwich without hair restraint. Corrective Action: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.