Aug 6, 2025
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 employee wash, rinse, and place dishes into the third compartment of the 3-compartment sink as required, but failed to ensure that all the dishes were completely submerged in the chlorine solution (50 ppm MAXIMUM). The dishes at the bottom in the solution were being properly sanitized; however, the ones stacked on top of the submerged ones were not in solution at all. Careful not to over-stack compartment. All dishes must be properly and completely submerged in sanitizing solution prior to air drying. Discussed with PIC method of correction for this. PIC corrected during inspection to ensure full submersion of food-contact surfaces/dishes/etc into the sanitizing solution.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Wiping cloths observed on apron of employee. All wiping cloths must be stored away dry, away dirty (awaiting laundering), or store in sanitizing buckets with chlorine at 100 ppm. PIC instructed employee to remove cloths off of apron.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc. Discussed with owner and PIC. (person-in-charge).