Dec 11, 2025
Routine
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed four open beverage container on a food preparation table, on top of cooking equipment under vent hood and next to clean equipment/utensils in the kitchen area.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed prepared container of ready-to-eat potentially hazardous food, gravy and bologna that does not bear a consume/sell by date/label. Food may not be served. CFSM Discarded food voluntarily.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed food items, gravy and beans, not properly labeled in walk in cooler
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)
Observed use of non approved food scoops with no handles stored in direct contact with foods in closed bins.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed santizer solution in several buckets in the kitchen with heavy concentration above recommendation in sanitizer buckets.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet stacking of clean and santized lunch trays and cooking pans
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 door in WIC leading to WIF not shutting tightly, gaskets torn off, and an abundance of ice build up.