May 14, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee with bare hands handle dirty dishes, then proceed to hand clean dishes without washing hands in between. Must wash hands in between tasks to prevent cross contamination. COS by rewashing dishes and hands.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top & reach in cooler next to bain-marie. The ambient air temperature was 36°F. TCS food must be cold held at 41°F or below. Must lower AAT setting to a degree that can consistently cold hold TCS food at 41°F or below. COS by moving TCS foods to different coolers.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.07(2)(l) - toilet rooms, enclosed (c)
Observed restroom door not self closing. Must add self closing mechanism.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed areas of cracked tiles and low grout in main kitchen. Must repair.