Oct 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 dish machine sanitizer (chlorine) concentration low at ~20 & 35ppmCL. Ensure dish machine sanitizer is at a minimum of 50ppmCl to properly sanitize dishes/ food contact surfaces.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple items in reach-in cooler with no date marking. Upon inspection food handlers were date marking items as soon as I walked through the door. Ensure to date mark at all times and not only when an inspection is being conducted. Ensure items after being prepared/ opened are being date marked with a prep-date and a discard date of seven days after being prepared.