Feb 10, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed food employee rinse gloves in hand sink of main kitchen and proceed to engage in food preparation. Observed food employee wash hands and blow into gloves before putting them on.
C/A: 1. 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 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 products or electronic devices that simulate tobacco smoking, 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;
(viii) Before donning gloves to initiate a task that involves working with food; and
(ix) After engaging in other activities that contaminate the hands.
COS: Employee rewashed hands.
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed food employee wash hands then turn off faucet at hand sink with bare hands. C/A: To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.
COS: Employee rewashed hands. EHS spoke to PIC about proper handwashing procedure and EHS recommends signage detailing steps for handwashing.
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 3-compartment sink sanitizer being actively used and tested at 0ppm QAC. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be used as follows: QAC 200-400ppm COS: Sanitizing solution remade to 200 ppm QAC. Dishes and equipment were rewashed.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet nesting of equipment in warewashing area of main kitchen. C/A: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
- Shall be air-dried or used after adequate draining before contact with food