Nov 17, 2025
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
OBSERVED HANDWASHING SINK(BACK OF HOUSE) BLOCKED WITH VACUUM AND WITH PLASTIC PITCHER STORED INSIDE SINK. CA: 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
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
OBSERVED CINNA PULL A PARTS (WIC), BROWNIES (WIC), SALTED CARAMEL BLONDIE (WIC), AND PEPPERONICINI PEPPERS (MK PREP TABLE) STORED UNCOVERED IN THE MAIN MKITCHEN. 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;
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
OBSERVED SEVERAL FOOD GRADE PLASTIC CONTAINERS STACKED WET IN THE WAREWASHING AREA. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
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Shall be air-dried or used after adequate draining before contact with food; and
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May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
OBSERVED CELL PHONE AND COFFEE DRINK STORED ON PREP TOP TABLE IN MAIN KITCHEN. CA: Designated Areas for Employee Activity.
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Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
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Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.