Nov 17, 2025
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed no hand soap at handwash sink or in kitchen. Handwash sink must be equipped with hot water, paper towels, soap and must not be used for any other purposes. PIC placed soap at hand wash sink at time of inspection.
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 dish machine not reaching minimum required temperature of 120 degrees during rinse cycles. Observed max of 90 degrees during cycle. Mechanical equipment must reach the minimum temperature equipment is designed to reach which is 120 degrees for this machine. Observed sanitizer bottle empty at dish machine and water reading zero strength in dish machine. Observed sanitizer dispenser at 3 compartment sink not dispensing any sanitizer. PIC stated they would use the 3-compartment sink and mix bleach to 100 ppm until dish machine and sanitizer dispensers are fixed. Discussed in detail test strips to determine whether bleach is correct strength in 3 compartment sink and sanitizer buckets.