PassLatest Dec 22, 2025
94/100ROUTINE INSPECTION
2 reported violations
- K14: Food contact surfaces clean, sanitized
High temperature dish washer was measured at 147*F at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility has a 3-compartment sink on site that will be used to manually wash, rinse, sanitize.
- K21: Hot and cold water available
Hot water within the facility is fluctuating and was measured at 114*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. Recommend having the hot water heater looked at by a contractor.