Dec 10, 2025
Routine
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed opened plastic water bottle stored on shelf above food prep area, and opened plastic water bottle stored with dry food ingredients in main kitchen area. CA: Employee drinks to be in single service cup with lid and straw and stored in designated area to prevent any possible contamination. COS: PIC discarded employee drinks.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed employee begin washing hands in vegetable prep sink directly beside handwashing sink in main kitchen. CA: Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. COS: Employee was instructed to stop & use hand sink. Prep sink to be sanitized prior to use.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee prepping chicken wings in main kitchen area without wearing hair restraint. CA: Employees preparing or handling food to wear a hair restraint for hair 1/2" or greater, including facial hair. COS: PIC provided employee with hat.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed damp cloths stored on preparation table and on prep top cooler in main kitchen area. CA: Wiping cloths used for sanitizing are to be stored in proper sanitizing solution between use. COS: PIC placed cloths into dirty linen area.