NATURE VILLAGE RESTAURANT

5 findings recorded on Nov 6, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Observed PIC (Person in Charge) drinking out of an unapproved container in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC moved the drink to the designated employee storage area and washed their hands.

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Observed PIC (Person in Charge) drinking out of an unapproved container in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC moved the drink to the designated employee storage area and washed their hands.

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed employee actively sanitizing dishes with the dish machine at too low of a chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Employee manually resanitized dishes in the warewashing sink.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Observed employee actively sanitizing dishes with the dish machine at too low of a chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Employee manually resanitized dishes in the warewashing sink.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed dish machine unable to sanitize dishes with an appropriate concentration of chlorine sanitizer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   Observed dish machine unable to sanitize dishes with an appropriate concentration of chlorine sanitizer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.