Dec 31, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee pick debris off the floor and did not wash hands prior to handling and serving food to customers.
CA:. 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 P 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; P
(viii) Before donning gloves to initiate a task that involves working with food; P and
(ix) After engaging in other activities that contaminate the hands. P
- All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P
Advised proper handwashing immediately after any potential contamination.
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed hot water at handwashing sink did not reach the minimum required temperature of 80°F during time of inspection.
CA: 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf
Advised PIC hat handwashing sinks must provide water of at least 80°F and to repair or adjust water heater as needed.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed black organic growth inside the ice machine in the main kitchen at the time of inspection.
CA:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Advised PIC that the ice machine must be thoroughly cleaned and sanitized according to manufacturer instructions. Regular maintenance and monitoring are required to prevent mold and microbial contamination, ensuring ice remains safe for consumption.