Jan 23, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Handwashing cleanser lacking at the hand sink located next to three compartment sink and front of main kitchen.
CA: (3) Numbers and Capacities.
(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
COS: (3) Numbers and Capacities.
(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed back handwashing sink blocked by soy sauce buckets.
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 that handwashing sinks must remain accessible and free of obstructions at all times.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed time/temperature control for safety foods store uncovered inside two door reach-in-cooler, prep-top-cooler, and inside walk-in-cooler; food not in use during time of inspection.
CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
Advised PIC to cover all food items unless actively cooling
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw beef cooling at room temperature.
CA:(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
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Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below, PF
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or
(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;
- As part of a cooking process if the food that is frozen is:
(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or
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Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
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Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
COS: Raw beef was placed under cool running water to initiate proper cooling.