Jan 5, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Inspector observed employee not washing hands between using cellular device and handling food. Inspector also observed employee washing hands in restroom but not washing hands again upon re-entering the food preparation area. COS-employee washed hands. Corrective Action: 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 and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms;
(ii) After using the toilet room;
(iii) After caring for or handling service animals or aquatic animals;
(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;
(v) After handling soiled equipment or utensils;
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(vii) When switching between working with raw food and working with ready-to-eat food;
(viii) Before donning gloves to initiate a task that involves working with food; and
(ix) After engaging in other activities that contaminate the hands.
- 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.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Inspector observed cold, RTE, TCS foods with discard date of 8 days. Corrective Action: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Inspector observed bulk foods like flour and sugar without label of common name. Corrective Action: working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.