May 15, 2026
Initial
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
OBSERVED EMPLOYEE, WITH GLOVED HANDS, GRAB PONYTAIL AND PULL HAIR FROM UNDER SHIRT AND THEN HANDLE SINGLE-USE BOWLS FOR SALADS AND HANDLE A CLEAN SCOOP, WITHOUT REMOVING GLOVES AND WASHING HANDS.
C/A: 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.
COS: EMPLOYEE REMOVED GLOVES, WASHED HANDS, DISCARDED BOWLS AND PLACED SCOOP IN WAREWASHING TO BE CLEANED AND SANITIZED
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
OBSERVED TUNA SALAD AND TURKEY DELI MEAT COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN DRIVE-THRU AREA.
C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW
COS: TUNA WAS DISCARDED (PREP DATE 5.14.2026); TURKEY MEAT WAS PLACED IN WIC/WIF TO COOL AS PIC STATED HE "JUST SLICED IT". SOME TURKEY MEAT COOLED TO 40F OR BELOW BY 1:56PM, THE REST REMAINED IN FREEZER TO CONTINUE COOLING
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
OBSERVED EMPLOYEE CUP WITH LID AND STRAW STORED ON PREP TABLE
C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
COS: CUP REMOVED