Aug 26, 2025
Routine
5-2 - consumer advisory provided for raw and undercooked foods
Regulation: 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked
OBSERVED NO CONSUMER ADVISORY FOR UNDERCOOKED EGGS ON MENU. CA: Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf
-
Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
-
The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf
EHS WILL SEND GUIDELINES FOR CONSUMER ADVISORY
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
OBSERVED WIPING CLOTHS STORED IN SANITIZER SOLUTION (CHLORINE) AT 10PPM. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
OBSERVED HANDLES OF SCOOPS BEING STORED DIRECTLY INTO FOOD PRODUCTS(I.E. BREAD CRUMBS, SEA SALT, CHICKEN SEASONING, AND SUGAR). OBSERVED BOWL BEING USED INSTEAD OF SCOOP WITH HANDLE IN WHITE RICE. CA: )Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
OBSERVED MULTIPLE FOOD GRADE PLASTIC CONTAINERS AND STAINLESS-STEEL CONTAINERS STACKED WET IN THE MAIN KITCHEN WAREWASHING AREA. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
-
Shall be air-dried or used after adequate draining before contact with food; and
-
May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.