Oct 1, 2025
Routine
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed buckets of sanitizer (2) and soap (2) stored on prep tables above food (onions and bulk container of flour) and clean equipment in main kitchen.
C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
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Separating the poisonous or toxic materials by spacing or partitioning; P and
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Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
COS: Sanitizer and soap buckets stored properly.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed 2-containers of cut lettuce cooling in RIC 1 tightly wrapped in deep filled container in main kitchen.
C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans;
(ii) Separating the food into smaller or thinner portions;
(iii) Using rapid cooling equipment;
(iv) Stirring the food in a container placed in an ice water bath;
(v) Using containers that facilitate heat transfer;
(vi) Adding ice as an ingredient; or
(vii) Other effective methods.
- When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
COS: Lettuce rearranged in pans half filled and uncovered in RIC.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single use containers stored on top shelf in main kitchen facing up, unprotected from contamination.
C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(i) In a clean, dry location;
(ii) Where they are not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 centimeters) above the floor.
- Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
COS: Containers stored facing down.