May 19, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee handle a wipe cloth, move the trashcan, and touch their scarf/face before returning to handle food-contact surfaces without washing their hands. COS- employee washed hands C/A: Wash hands prior to switching tasks.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed hotdogs, heavy whipping cream, cheese, and beef being stored above 41 degrees Fahrenheit in reach-in-cooler in kitchen. COS- food was moved to another cooler C/A: Maintain food at 41 degrees Fahrenheit and below in all coolers.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed black buildup inside bulk ice machine. C/A: Clean. Increase cleaning frequency.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee actively preparing food without a beard net and loose flowing hair. C/A: Wear a beard net when facial hair growth is half inch or greater. Wear proper hair restraint to contain loose hair.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employee wearing a watch and necklaces during active food prep. C/A: Only a plain band can be worn during active food prep.
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 heavy food debris along sides of equipment in kitchen. C/A: Clean.
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 debris and buildup on floor in kitchen. C/A: Clean.