Mar 9, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
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;
(ii) After using the toilet room;
(iii) After caring for or handling service animals or aquatic animals;
(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;
(v) After handling soiled equipment or utensils;
(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;
(viii) Before donning gloves to initiate a task that involves working with food;
(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.
Observed two food workers engage in food preparation after donning hair restraint and a new pair of gloves without washing hands. COS: PIC had food workers, wash hands and don a new pair of gloves.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed several TCS foods cold held at temperatures above 41F (See asterisk **** in Temp Log).Food items were being held for more than two hours as per PIC statement and date labels. Advised PIC that TCS foods to be cold held must remain at 41F or below. PIC discarded food items.
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Observed no time marking on container of grilled chicken breasts on counter next to grill, when time as public health control is used. As per PIC and temperature log food was cooked at 8:30 am , three hours prior to inspection, however as per food worker food item was cooked at 10:30 am and placed in said area. The temperature log is deemed inaccurate and PIC was advised to reheat said food item to 165F and hot hold at 135F.