May 5, 2026
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed food items that are Time/Temperature Control for Safety (TCS) are not cooling adequately for safety.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed food items are being stored in a manner where it can be exposed to splash, dust or other contamination.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping towels wet with food debris are not being stored in sanitizing solution in between uses.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed scoop without handles in bulk food containers (ex. bowls).
14D - gloves used properly
Regulation: 511-6-1.04(4)(n)2,3,4 - gloves, use limitations, slash resistant gloves & cloth gloves (c)
Observed single use gloves are being used for more than one task and not discarded between tasks.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed food items are stored in containers that are not sanitary for daily continued use.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee personal items improperly stored on prep table next to equipment and food.