Jul 14, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed employee not using the proper hand washing procedure after handling raw beef burgers with gloves on. Employee used gloved hands to place raw burgers on grill, removed gloves, washed hands in under 10 seconds, re-gloved and handled RTE buns.
CA: 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. P
- 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,
(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;
(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 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: PIC instructed employee to rewash hands using proper procedures; buns discarded.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw chicken breast and raw tenders cold holding above 41F in the chicken station prep top cooler in main kitchen. Observed sour cream and horses' sauce cold holding above 41f in the cooler in front service area. Observed all TCS foods such as chicken breast, chili, potato salad and raw bacon cold holding above 41f in the walk-in cooler in the main kitchen. CA: All TCS cold holding foods shall be maintained at 41f or below COS: food discarded
6-1B - proper hot holding temperatures
Observed bowls of cooked chicken wings, and boneless wings stored on prep top counter at temperatures less than 135F. CA: Potentially hazardous foods for hot holding must remain at 135F or above. COS: chicken wings and boneless wings reheated to 168F @12:54 and 180F @ 12:55 respectively.