Apr 29, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed chef wash dishes at 3-compartment sink then proceed to prep station don gloves and begin cooking. Many times gloves were being donned without hands being washed. Will provide Spanish version of hand washing education.
COS: person in charge instructed to have both food handlers washed hands.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed No chemical test kit provided when using chemical sanitizer at three-compartment sink or in facility. Person in charge stated they ran out and needed to order more. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed metal containers inside prep-top cooler with food debris on top unclean to sight and touch. Observed prep top and reach-in cooler near grill area with encrusted flour and dried chicken juice. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.