Apr 8, 2026
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed improper cooling methods for the chicken and noodles ensuring proper cooling time and temperature. CA: Ensure proper cooling methods by use of ice or refrigeration.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed shrimp thawing improperly. CA: Ensure proper thawing methods are used (cool running water, refrigeration, and/or cooking process).
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.05(1)(f) - sponges, use limitation (c)
Observed sponge in 3-cink area for use of cleaning dishes. CA: Sponges are not allowed.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed dishes being wet stacked above 3-sink. CA: Ensure dishes properly air dry before stacking.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(f) - warewashing sink, use limitations (c)
Observed 3-sink being used for thawing when there is a designated meat and vegetable sink. CA: Use designated sinks for thawing of raw foods and vegetables.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(3)(h) - dressing areas and lockers, designated and provided (c)
Observed personal drinks and items stored throughout kitchen and cold holding. CA: Ensure all personal/employee items are stored away from restaurant items.