Dec 9, 2025
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Do not try to cool salsa in large pots, even if it's not heated on stove. Opened room temperature canned goods must still be properly cooled to 41°F,
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(i) - system, approved, installed (pf)
fix plumbing at all sinks in kitchen. Several leaks in drains and fixtures. Do not turn off hot water to hand sinks.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Plates, bowls etc. must be covered/inverted to protect food contact surface.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Single service articles must be covered/inverted to protect food contact surface.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.5 (2)(jj) - food service equipment, acceptability.
Pots that are too large to fit in 3 compartment sink cannot be used in kitchen.