Jan 12, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed food employee change tasks without properly washing hands before doning gloves. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.
- Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms; P
(ii) After using the toilet room; P
(iii) After caring for or handling service animals or aquatic animals; P
(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P
(v) After handling soiled equipment or utensils; P
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(vii) When switching between working with raw food and working with ready-to-eat food; P
(viii) Before donning gloves to initiate a task that involves working with food; P and
(ix) After engaging in other activities that contaminate the hands. P
- All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area
COS. Food employee immediately went to hand washing sink to wash hands for 20 seconds before putting on a new pair of gloves.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS items in front food service prep top area and reach in cooler holding temperatures greater than 41 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS. Food employee placed TCS items into freezer for 10 minutes, and items held temperature of 41 and below.