Oct 8, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed cook touch raw chicken, change gloves, then touch RTE buns without washing their hands first. C/A: 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, 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.
COS: Cook removed gloves, then washed his hands properly
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several cold holding violations of TCS foods on prep top coolers throughout main kitchen. C/A: All cold holding TCS foods shall be maintained at 41F or below. COS: Per PIC, all items where transported from the walk-in cooler directly to the prep cooler units within 4 hours prior to temperatures being taken. EHS allowed facility to utilize ice baths to rapidly cool- temperatures cooled to 41F and below by 12:55pm.