Dec 30, 2025
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed employee wash hands at vegetable prep sink in main kitchen.
C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware-washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.
COS: Employee cleaned sink and washed hands at hand wash sink.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed 4-unlabeled chemical spray bottles stored on shelving in main kitchen not labeled with common name.
C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
COS: All labeled with common name.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
- Observed surface of in-use fryer baskets and grill encrusted with thick-black deposits in main kitchen.
- Observed exterior of prep top cooler doors soiled with black residue and debris in main kitchen.
C/A: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.