Feb 10, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink at front food prep and service area obstructed with one metal spoon. COS: Person in charge (PIC) removed said utensil and sink was washed rinsed and sanitized.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed one food worker wearing a wrist watch and bracelet while slicing bread on prep top cooler in the front food prep and service area. COS: Food worker removed said jewelry items washed hands and donned new gloves.
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)
Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed a heavy accumulation of grease and old food particles in area under Char broiler and accumulation of grease residue and old food particles on floor under and behind cooking equipment in front food prep and service area. PIC was advised to have said equipment and floor area cleaned and send pictures to inspector via email by 2/12/26.