May 28, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)
Observed gloves not changed between raw meat and other items and equipment. Code requires single-use gloves to only be used for one task at a time such as working with ready-to-eat food or with raw animal food. CA: Change gloves between uses and use for no other purpose. Discard when damaged or soiled.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Uncovered foods (salt on counter and liquid in walk-in) observed. CA: Cover foods when not in use.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed stained towel used at prep table. Observed table with food debris. Cos: Soiled towel removed from table. Table cleaned and sanitized with 50 ppm chlorine.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Missing labels on food products. COS: Labeled. CA: Label food in the language of your choice and English. Code requires that working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
11D - thermometers provided and accurate
Regulation: 511-6-1.05(3)(g) - food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)
Missing probe thermometer to check cold food temperatures. Code requires: 1. Food temperature measuring devices shall be provided and readily accessible use and 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature thin foods such as meat patties and fish filets shall be readily accessible for use.