Nov 21, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee (cook) switch from working with raw chicken (placing it on grill with gloves on) to ready-to-eat food (sandwich buns) without washing hands and changing gloves.
COS: Cook discarded the sandwich buns and gloves. He washed his hand and placed a clean pair of gloves on his hands.
511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.
- 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 P and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms; P
(ii) After using the toilet room; P
(iii) After caring for or handling service animals or aquatic animals; P
(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;P
(v) After handling soiled equipment or utensils; P
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(vii) When switching between working with raw food and working with ready-to-eat food; P
(viii) Before donning gloves to initiate a task that involves working with food; P and
(ix) After engaging in other activities that contaminate the hands. P
- 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.
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee returning from downstairs and then handling soiled equipment or utensils at the 3 compartment sink. then went to the small prep top cooler in the food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
CA: Advised certified food safety manager to have employees wash their hands when returning to food prep station and when switching task.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed buildup of black mold like substance inside the interior of ice machine.
CA: Advised Manager to discard ice and clean and sanitize the inside of the ice machine at the ice shoot.
511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.
- Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:
(I) At a frequency specified by the manufacturer; or
(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed large working containers downstairs and squeeze bottles of food on cook line removed from original container not identified by common name.
COS: Employee place labels on the large food containers downstairs. I advised food manager to label all squeeze bottles with the common name.
511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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.
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18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed outer openings (garage doors and windows not protected with self-closing doors, air curtains nor fans.
CA: Advised food manager to provide fans, air curtains and window screens. Owner must provide a plan to protect the outer openings.
11-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.
- Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
(i) Filling or closing holes and other gaps along floors, walls, and ceilings;
(ii) Closed, tight-fitting windows; and
(iii) Solid, self-closing, tight-fitting doors.
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The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.
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Exterior doors used as exits need not be self-closing if they are:
(i) Solid and tight-fitting;
(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and
(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.
- Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:
(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;
(ii) Properly designed and installed air curtains to control flying insects; or
(iii) Other effective means.
- The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed soiled reach-in cooler door handles and door gaskets.
COS: Employee cleaned the handles and gasket.
511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.