Jun 4, 2026
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 multiple open beverage containers on a food preparation table, and over clean equipment/utensils/food. in the main kitchen area, walk in cooler, and walk in freezer. COS: Open beverages were relocated. Ensure all employees drink from a cup with a lid and a straw and are stored in the correct location.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed hand wash sink in kitchen lacking proper hand drying provisions. CA: Hand drying provisions shall be at all hand washing sinks. COS: Paper towels were placed at hand sink.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed food employees washing hands at three compartment sink in main kitchen area. Water had been turned off at hand sinks due to leak. CA: Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. COS: Repairman arrived during inspection to repair hand sinks; retrained on hand washing.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed time/temperature control(TCS) foods(turkey, pork) thawed in standing water. CA: Time/temperature control for safety food shall be thawed:under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C). COS: Items were moved to refrigeration to thaw.