Feb 6, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed a food service employee handle raw meat and a wet wiping cloth at the three-compartment sink, then proceed to the food preparation area to start a new task without washing their hands.
When to Wash (P) (c) When to Wash.
- 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
PIC instructed food service employee to wash their hands.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed a food processor that was unclean to sight and touch, with visible food debris and buildup on both the inside and outside surfaces.
Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
COS: Food service employee moved processor to 3 compartment sink to be washed and sanitized.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed multiple plastic to-go containers of cooked rice inside the prep top cooler; one container measured 98°F and another measured 101°F. The containers were covered with tight-fitting lids, which did not allow for proper heat transfer. The PIC stated the rice was prepared at approximately 11:50 a.m. Discussed that this cooling method will not reduce the rice to the required temperature of 70°F or below within the proper time frame.
Cooling Methods (Pf, C) (e) Cooling Methods.
- Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; Pf
(ii) Separating the food into smaller or thinner portions; Pf
(iii) Using rapid cooling equipment; Pf
(iv) Stirring the food in a container placed in an ice water bath; Pf
(v) Using containers that facilitate heat transfer; Pf
(vi) Adding ice as an ingredient; Pf or
(vii) Other effective methods. Pf
- When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
PIC and food service employee placed containers of cooked rice inside the walk-in cooler in ice baths to rapidly cool.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed a food service employee store a wet wiping cloth, previously used to clean the meat sink, on a shelf near the hand sink by the kitchen exit door.
Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.
- Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
(i) Maintained dry; and
(ii) Used for no other purpose.
- Cloths in-use for wiping counters and other equipment surfaces shall be:
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
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Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
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Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
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Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
PIC moved the wet wiping cloth to a sanitizer bucket. Discussed with the PIC that wet wiping cloths must be free of food debris, and that cloths used for raw meat must be kept in separate sanitizer buckets from those used to wipe other counters.