Apr 9, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed food handler with cell phone in his hand, touching the cash resister then proceeded to handle food without washing hands. 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.
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 personal drinking bottles opened in main kitchen and directly near food being prepped. CA:2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS- PIC removed bottles
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed ice bin without a lid. CA: all food shall be stored covered. COS- PIC place lid over ice bin.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed soda nozzles with accumulation of black build up. CA: Food contact surfaces shall be cleaned regularly and sight and touch to prevent build up. COS- PIC removed drink nozzles to wash, rinsed and sanitize.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)
Observed 4 loose nails in equipment that was hot holding fried chicken. CA: Food shall be protected from contamination. COS- PIC removed nails.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(f) - fingernails (pf)
Observed food handler with painted nails handling food. CA: Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed gap under and above the back door. CA: Discussed with PIC to seal all opening with 72 hours to prevent pest entry.
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 an accumulation of food debris in warmer and equipment and shelves and on shelves in walk in cooler. Observed debris and food residue throughout facility. Discussed PIC to deep clean all areas of facility with in 72 hours. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 food debris and heavy accumulation of build up under and on equipment, floors and walls throughout the main kitchen. Discussed with PIC to deep clean kitchen with in 72 hours.