May 6, 2026
Routine
13 - water glasses and multi-use utensils; washed, rinsed, and sanitized in an approved manner: 3 compartment sink, commercial dishwasher, approved guestroom kitchenette dishwasher or single service items provided
Regulation: 511-6-2-.07(5)(a) - warewashing equipment
EHS observed dishwashing machine not reaching a temperature of 160 for washing and it did not reach a temperature of 180 for rinsing. CA: EHS advised PIC to use the 3 compartment sink for sanitizing instead of the dishwashing machine.
511-6-2-.07(5)(a) - Warewashing Equipment In addition to a dedicated 3-compartment warewashing sink, a commercial warewasher may be utilized if certified by ANSI/NSF as meeting standard 3 or equivalent for commercial warewashing equipment and it is maintained in good repair and operating according to its manufacturer’s specifications
36 - food in sound condition; protected, properly prepared, stored, and handled; approved dispensers; item storage 6 inches off floor, physical facilities maintained and clean
Regulation: 511-6-2-.19(3)(c)4 - bed and breakfast-food storage
EHS observed packages of water bottles being stored on the floors 2, 3, 4, 5, 6, 7, 8.
Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash and other contamination and that permits easy cleaning of the storage area
15 - ice from approved source; properly handled, supplied and stored; equipment approved/clean
Observed pink colored build-up on the baffles of ice machines on floors 2, 3, 5, 6, 7, and 8. CA: Advised PIC to routinely clean surface to sight and touch. 511-6-2-.07(8) - Ice Supply If self-service ice is provided, then it shall be from an approved water supply. In all new tourist accommodations, and in existing tourist accommodations when machines are replaced, only automatic dispensing ice machines will be allowed. In existing tourist accommodations permitted prior to the adoption of this rule, the use of existing self-service ice-storage bins may be continued, provided that the machines are maintained in good repair and capable of being properly cleaned and sanitized according to the manufacturer’s recommendations. Further, a copy of the manufacturer’s cleaning instructions shall be maintained onsite for review at the request of the Health Authority. Scoops, ice buckets, and other ice handling equipment, shall be of easily cleanable material and construction. They shall be stored in a clean place and shall be kept clean. Glassware shall not be used to scoop ice