Mar 18, 2026
Routine
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Food employee was observed consuming food in a food preparation area, or in a food serving area, or in an area used to clean/store equipment or utensils, or in a food storage area during the inspection. COS: Employee moved away from the food service area. CA: Designated area must be used for employee eating and drinks must have a lid & straw and should be placed in area to avoid contamination.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed foods being improperly cooled. COS: Foods were vented CA: Do not tightly cover foods that are cooling, allow ventilation for proper cooling.
14D - gloves used properly
Regulation: 511-6-1.04(4)(n)2,3,4 - gloves, use limitations, slash resistant gloves & cloth gloves (c)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. COS: Discussed with PIC and employee. Gloves were removed, hands washed and new gloves put on. CA: Employees should change gloves as needed. Several examples were given as to when gloves would need to be changed.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(2)(o) - equipment openings, closures and deflectors (c)
Observed the handle release to walk in cooler not working very well. This needs to be fixed ASAP.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed hood filters that need cleaning.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed personal items in the kitchen. All personal items should be in a designated area. COS: Items were moved. CA: Discussed with PIC that all employee belongings must be in designated area.