Jan 26, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels at the back handwashing sink at time of inspection. CA:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1.Individual, disposable towels;Pf 2.A continuous towel system that supplies the user with a clean towel;Pf 3.A heated-air hand drying device;Pf or 4.A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper Towels restocked at the handwashing sink.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed soup in the reach-in-cooler at a temperature of 66 degrees Fahrenheit. Upon further questioning the soup was thawed from frozen state in hot water. CA:Except as specified in paragraph 4 of this subsection, time/temperature
control for safety food shall be thawed:
1.Under refrigeration that maintains the food temperature at 41°F (5°C) or less;Pf or
2.Completely submerged under running water:
(i)At a water temperature of 70°F (21°C) or below,Pf
(ii)With sufficient water velocity to agitate and float off loose particles in an overflow,Pf and
(iii)For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or
(iv)For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking,Pf or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is:
(i)Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule,Pf or
(ii)Thawed in a microwave oven and immediately transferred to conventional cooking
equipment, with no interruption in the process;Pf or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection.
COS: Soup voluntarily discarded.