Jan 27, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee preparing sanitizer buckets and handling containers, then handle clean dishes without washing hands in between. CA: Food employees shall clean their hands before engaging in food prep including working with clean equipment and utensils and after handling toxic items. Hands must be washed between changes in tasks. COS: Discussed with PIC and employee washed hands.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed improper methods of cooling TCS foods in use; corn salsa was in a large, tightly lidded pan in the walk-in cooler and tomatillo salsa was actively cooling on the salsa bar in the self-serve area in the dining room. CA: Cooling shall be accomplished by using one or more approved methods (example: place food in shallow pans, uncover/vent the container, stir, add ice as an ingredient, etc). COS: Tomatillo salsa was moved to the walk-in cooler to rapidly cool. Discussed ensuring food has completed cooliing prior to placing on working prep units.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employee handling food while wearing a bracelet, and later observed another employee handling food while wearing a watch. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Jewelry was removed.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee handling food without a hair restraint. CA: Employee preparing or handling food shall use effective and clean, disposable for easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair. COS: Discussed with owner; if manager or owner steps in a food service roll they must also follow the personal hygiene requirements.
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)
Observed dirty dishes stored in contact with clean dishes on the clean dish storage shelf and clean cutting boards and equipment stored on prep shelf with sanitizer buckets. CA: Clean dishes and equipment shall be stored in a clean, dry location and handled to prevent contamination. COS: PIC moved all affected dishes on the clean dish rack to be re-washed/sanitized. Sanitizer buckets relocated.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed holes/cracks in the wall in the back prep area of the kitchen. Observed dusty ceiling vents throughout the facility, some areas where uncovered food and clean dishes are held. Observed cracked and missing floor tiles. CA: All physical facilities shall be maintained in good repair. COS: Unable to correct onsite. Repairs/cleaning were supposed to be completed by the expiration of the provisional permit on 1/24/26. Per owner, floors will be redone in May, pending final quote from the contractor and will update health department on any changes.