Apr 13, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed main kitchen handwashing sink blocked by trash can.
CA:(o) Using a Handwashing Sink.
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A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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A handwashing facility may not be used for purposes other than handwashing. Pf
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An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
Advised PIC to keep all handwashing sinks accessible at all times. Do not block sinks with equipment, trash cans, or other items to ensure proper hand hygiene.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed tongs stored in water at 90F
CA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);
4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
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In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or
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In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
Advised PIC that in-use utensils must be stored in water maintained at 135F or above, or under running water at 70°F or below. Ensure proper temperature control is maintained to prevent contamination.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed prep-top cooler with ambient temperature above 41°F (53°F) during the time of inspection.
CA:(q) Good Repair and Calibration.
- Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
- Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
Advised PIC to ensure all refrigeration units are maintained at 41°F or below at all times. Instructed PIC to have the unit serviced or repaired by a qualified technician to restore proper holding temperatures and prevent potential foodborne illness.