May 6, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Observed sanitizer in 3 comp sink and sanitizer buckets with no visible sanitizer. CA: Sanitizers were replaced and verified.
11A - proper cooling methods used: adequate equipment for temperature control
Observed oatmeal(105 degrees F) and sausage(76 degrees F) in 2 door cooler in sealed plastic containers, cooling for 1.5 hrs. CA: Food was discarded