Jan 6, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(a) - clean condition of hands & exposed portion of arms (p)
Observed cooks prepping raw meat and changing jobs without washing hands. C/A - wash hands with soap and water when changing tasks in kitchen. COS - stopped employees and had then wash their hands.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed one handsink blocked and another with food remains and steel wool left in it.
C/A - keep handsinks open and use ONLY for handwashing. Return in 1 week to verify compliance.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed no sanitizer buckets in use. C/A - have buckets of sanitizer on hand during operations to sanitize counters and tools.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed raw meat cutting boards being washed off with just water before being stored for use.
C/A - all cutting boards should be washed, rinsed, and sanitized after each use.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed food being stored on floor of both walk in freezer and walk in cooler.
C/A - store all food at least 6 inches above the floor.