Apr 30, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Multiple TCS (time/temperature control for safety) food items in walk in cooler and in reach in cooler being cold held at temperatures above 41F. CA - All TCS food items must be cold held at 41F or below. Person in charge discarded all TCS food items being cold held at temperatures above 41F.
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee eating in kitchen. Corrective Action (CA) - Employees must not eat in the kitchen. Employee stopped eating in the kitchen and discarded remaining food.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Kitchen hand washing sink in back of kitchen does not have any hot water. Only cold water is available. CA - All handwashing sinks must be supplied with hot and cold water and must reach a minimum temperature of 85F.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels were supplied at back kitchen hand washing sink. CA - Paper towels must be supplied at all hand washing sinks. Person in charge (PIC) restocked paper towels at hand washing sink.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Container of raw chicken, celery and shredded cheese in prep cooler 1 bottom stored uncovered. Two containers of raw chicken in prep cooler 2 bottom stored uncovered. CA - All foods not actively cooling on speed rack or top shelf must be stored covered. Person in charge covered all containers.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Quaternary ammonium sanitizer too low (below 200ppm) out of dispenser for 3-compartment sink. CA - Sanitizer must be kept at manufacturer's recommended levels (200ppm - 400ppm). Person in charge is to have dispenser looked at by maintenance. Until dispenser is fixed, PIC is instructed to add sanitizer to get a proper concentration (200ppm-400ppm). Dust be repaired within 72 hours.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Food handling employee wearing bracelet on wrist.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Stacking wet plastic containers on drying rack across from 3-compartment sink.
17B - garbage/refuse properly disposed; facilities maintained
Regulation: 511-6-1.06(5)(n) - covering receptacles (c)
Dumpster lid and doors open.
17B - garbage/refuse properly disposed; facilities maintained
Regulation: 511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c)
Refuse storage area not clean.