Dec 15, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee did not wash hands after touching hair and handled food.must change gloves after washing hands. COS by washing hands and changing gloves.
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 the sanitizer concentration of bleach is at 0ppm. Must be between 50 and 100ppm. COS by making a new solution at 100ppm
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed the slicer used for lettuce not cleaned properly. Observed traces of lettuce in between. Must thoroughly clean and sanitize. COS by placing the slicer in the dish sink. Violation Code Reference 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee food and drink stored on the food preparation table. Must store the food in designated area away from food and food contact surfaces preferably on the bottom rack. Make sure to label as personal. COS by moving to designated area.