Oct 16, 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)
511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:
- A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Note: Observed chlorine concentration of mechanical dish machine at a concentration of 0ppm Chlorine. PIC set up three compartment sink at 100ppm Chlorine. And will contact dish machine maintenance.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.
- Equipment food-contact surfaces and utensils shall be cleaned:(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:
(I) At a frequency specified by the manufacturer; or
(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Observed mold-like accumulation inside ice machine. PIC to wash rinse and sanitize ice machine by end of business.
11C - approved thawing methods used
511-6-1.04(6)(c) - Thawing (C) c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Note: Observed ROP salmon in reach in cooler underneath the prep top cooler in the main kitchen, thawing without being removed from the ROP environment. PIC removed ROP salmon from packaging.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
-
Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
-
Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below, PF Note: Observed fish thawing in container of standing water on prep top table. PIC instructed to thaw under running water in meat prep sink.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. (iii) At least 6 inches (15 cm) above the floor. Note: Inspector observed a pan of beef on the floor of the walk in cooler underneath the cooling rack. PIC immediately moved the pan to an appropriate location inches above the ground. Observed a container of pickles on ground of dry storage area, PIC instructed to move to rack that is 6 inches above the ground.