PARKSIDE DISTRICT

4 findings recorded on Jun 26, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   Observed two handwashing sinks not supplied with handwashing cleanser. // Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided for both sinks. //

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .07(3)(a)

   Observed two handwashing sinks not supplied with handwashing cleanser. // Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided for both sinks. //

   Official report · Item 2-2D ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Warewashing machine not dispensing chlorine sanitizing solution. // 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: 3 compartment sink to be used until machine is fixed. //

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Warewashing machine not dispensing chlorine sanitizing solution. // 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: 3 compartment sink to be used until machine is fixed. //

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed multiple items that were prepped within 30 minutes hot holding below 135F (see temp log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were reheated to a minimum of 165. //

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed multiple items that were prepped within 30 minutes hot holding below 135F (see temp log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were reheated to a minimum of 165. //

   Official report · Item 6-1B ↗

   Correction status not recorded

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