May 21, 2026
Initial
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(8)(b) - hot water and chemical-methods(p)
Observed stationary rack dish machine unable to achieve the required utensil surface temperature for sanitization. Final rinse manifold temperature measured 170°F; however, utensil surface temperature only reached 152°F. CA: Hot water mechanical warewashing machines must achieve a utensil surface temperature of at least 160°F as measured by an irreversible registering temperature indicator to properly sanitize utensils and equipment. COS: PIC contacted maintenance during the inspection for repair of the dish machine. Alternative sanitization methods were discussed pending repair.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(i) - service sinks, numbers and capacities (c)
Observed facility does not have a mop/service sink for disposal of mop water. PIC stated mop water has been dumped into an outside drain. CA: Food service establishments must provide at least one service sink or curbed cleaning facility for disposal of mop water and cleaning of wet floor cleaning tools. Improper disposal of mop water can create sanitation and environmental concerns. PIC instructed to discontinue disposal of mop water into the outside drain and provide an approved mop/service sink.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed two reach-in freezers in use at the facility that are not commercial grade equipment. CA: Equipment used in a food service establishment must be durable, easily cleanable, and designed for commercial food service use to withstand repeated use and maintain sanitary conditions. COS: PIC informed that non-commercial grade freezers must be replaced with approved commercial-grade equipment. .05(2)(jj)