PassLatest Dec 9, 2025
89/100ROUTINE INSPECTION
2 reported violations
- K14: Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer between 10 PPM and 25 PPM. Measured hot water at the warewash machine at 136F. [CA] Maintain chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Adjust hot water temperature as necessary to achieve proper sanitizer concentration.
- K06: Adequate handwash facilities supplied, accessibleCritical
At the handwash station, observed a lack of paper towels in the paper towel dispenser. [CA] Ensure paper towel dispenser is stocked with hand soap and paper towels at all times to allow for proper handwashing. [COS] Operator added paper towels to the paper towel dispenser.