Dec 23, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed employee not following hand-washing guide posted at the hand wash sink.
COS: PIC asked staff member to re-wash hands following protocol posted on the wall. CA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: Rinse under clean, running warm water, apply an amount of cleaning compound recommended by the cleaning compound manufacturer rub together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers. Thoroughly rinse under clean, running warm water. Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed three prep-top coolers in main kitchen to have no overhead doors, as they have been broken off.
RCA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.