Jan 30, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
- Observed employee touch cash register and unclean surfaces with bare hands along front food service area then return to kitchen and prepare food in main kitchen without washing hands.
- Observed employee crack raw shell eggs then prepare and handle ready to eat foods on cook line in main kitchen.
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 and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms;
(ii) After using the toilet room;
(iii) After caring for or handling service animals or aquatic animals;
(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;
(v) After handling soiled equipment or utensils;
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(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 washed hands.
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed employee turn off manual facet with bare hands after washing hands at hand sink in main kitchen.
C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.
- 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:
(i) Rinse under clean, running warm water;
(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;
(iii) Rub together vigorously for at least 10 to 15 seconds while:
(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and
(II) 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;
(iv) Thoroughly rinse under clean, running warm water; and
(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.
- To avoid re-contaminating 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: EHS demonstrated proper hand-washing procedure; employee washed hands.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several food items cold holding at above 41F in main kitchen (See asterisks).
C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
COS: Bean sprouts discarded and cooked chicken wings placed on TPHC.
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
- Observed cooked rice on TPHC not labeled with discard time on prep table in main kitchen.
- Observed cooked rice start temperature for TPHC at 88F on counter in main kitchen.
C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours:
(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;
(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
COS: Time added to rice #1 and rice #2 reheated to 165F.