Sep 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 two employee cups stored on chicken prep table without proper lid and straw. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cups were moved from prep area.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand washing sink by biscuit station not in service. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handwashing sink without proper drying provisons.CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Paper towels were stocked.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed soiled can opener with a buildup of debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed food items in cooler stored in dirty standing water.CA: Items in storage should be protected from contaimination by storing in a clean/dry space. COS: Items were moved out of the water.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed sanitizer buckets stored on the floor and no maintaining proper chemical sanitization strength levels. Quat < 100. CA: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Buckets were moved and sanitizer was changed out.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed equipment generally not being maintained. Condensation and leaking occurring and some refrigeration not functional. CA: Equipment must be working and in good repair.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed facilities not being maintained / cleaned properly and routinely. Grease and food build up in multiple areas of the kitchen. CA: Facilities and equipment should be clean to sight and touch.