Mar 20, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
- Observed employee wearing gloves load soiled dishes into dishwasher and remove clean dished without washing hands in main kitchen.
- Observed employee touch body/clothing then grab clean dishes and transport to prep line in main kitchen without washing hands.
C/A: 1. 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; and
(ix) After engaging in other activities that contaminate the hands.
- 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: Employees washed hands.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
- Observed bleach spray bottle stored above baked potatoes in main kitchen.
- Observed chemical spray bottle stored amongst dry food items along shelving in main kitchen.
C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
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Separating the poisonous or toxic materials by spacing or partitioning; P and
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Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
COS: Chemicals stored properly.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
- Observed food employee preparing food without hair restraint in main kitchen.
- Observed food employee preparing food with beard longer than 1/2 inch in main kitchen.
C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.