CAFE HOT WING

4 findings recorded on Oct 28, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   Observed two spoons in the handwashing sink at the doorway into the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Spoons removed from the sink.

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .06(2)(o)

   Observed two spoons in the handwashing sink at the doorway into the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Spoons removed from the sink.

   Official report · Item 2-2D ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed that the dish machine had a chlorine concentration of less than 50 ppm. Per the facility, the machine had been actively used today. 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: Correct by 11/6/26.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Observed that the dish machine had a chlorine concentration of less than 50 ppm. Per the facility, the machine had been actively used today. 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: Correct by 11/6/26.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   Observed cups stacked in a server area that were stacked wet after being cleaned. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The cups were moved to warewashing for re-cleaning.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(a)

   Observed cups stacked in a server area that were stacked wet after being cleaned. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The cups were moved to warewashing for re-cleaning.

   Official report · Item 14B ↗

   Correction status not recorded

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