Mar 11, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed male employee mop the walk in cooler, go outside, re-enter the facility to rinse a container that had raw chicken and then pull fryer baskets from the fryer when chicken was ready without washing hands. ) When to Wash.
- Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms; P
(ii) After using the toilet room; P
(iii) After caring for or handling service animals or aquatic animals; P
(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P
(v) After handling soiled equipment or utensils; P
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(vii) When switching between working with raw food and working with ready-to-eat food; P
(viii) Before donning gloves to initiate a task that involves working with food; P and
(ix) After engaging in other activities that contaminate the hands. P
- All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P EHS informed the PIC that hands are to be washed whenever switching tasks or whenever contamination occurs.
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)
Observed male employee rinse food container that held raw diced chicken and the cutting board from the the prep table without properly washing them; no dish soap, water, or sanitizer was present in any of the basins; sanitizer compartment has random stuff stored in it. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:
- A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P
Concentration Range Minimum Temperature
MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 120 (49) 120 (49)
50-99 100 (38) 75 (24)
100 55 (13) 55 (13)
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An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P
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A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P
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If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P
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If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and
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If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:
(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P
(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P
(iii) displays the EPA device manufacturing facility registration number on the device, Pf and
(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.
- On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.
EHS informed the PIC that all utensils/dishes are to be washed, rinsed, and sanitized. EHS informed PIC that all dishes needed to be rewashed.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Observed facility re-using boxes to line shelving. (r) Single-Service and Single-Use Articles, Use Limitation.
- Single-service and single-use articles may not be reused. EHS informed the PIC that once boxes and containers must be discarded once emptied of the original product.