Feb 11, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed failure of employee washing hands after coughing and wiping eyes. Observed employee changing gloves without washing hands.
- 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 PIC washed hands and put on new gloves.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed failure to maintain food items (cheese, tuna, pepperoni) at a temperature of 41 degrees or below to help prevent contamination. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC was informed to dispose of food items immediately.
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed failure to properly label or mark meatballs being held under time control with proper labeling of time of disposition. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours:
(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P
(ii) The food may have an initial temperature of 70°F (21°C) or less if;
(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or
(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,
(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and
(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).
(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf
(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and
(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P PIC advised to dispose of meatballs.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2) - pic present (pf)
Observed failure to have PIC present at all times. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: EHS designated employee as PIC.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed failure to maintain bag of jalapeños at least 6 inches off ground in back dry storage area to help prevent contamination.
- Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor. PIC discarded food item.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed failure to provide self-closing rear exit door to help prevent entry for potential pests. (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. PIC closed door.