Feb 17, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed food handler preparing raw chicken with gloved hands, proceeded to touched other pans on the make line holding ready to eat foods. The food handler then changed gloves without washing hands, handled frozen egg rolls, placed them in the fryer, and continued prepping other foods. The food handler was observed switching from raw foods to other tasks and ready-to-eat foods without washing hands. CA:When to Wash.
- 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. P
- 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- Education provided, PIC educated food handlers. Food handler washed hands.
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed food handler come into the kitchen, put on gloves and started handling food without washing hands in the main kitchen. When asked the employee stated she just came from the bathroom and washed her hands in the bathroom. CA:When to Wash.
- 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. P
- 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- education provided, food handler washed hands.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand sink blocked at the time of inspection by a flour bin. The hand sink was not accessible for employee use. Additionally, the hand sink was not operational at the time of inspection.
The Person in Charge (PIC) stated that the hand sink operates by battery power and that the batteries die frequently.
Corrective Action (CA):
A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
A handwashing facility may not be used for purposes other than handwashing.
Discussed with the PIC that the facility is approved with a hand sink located in the main kitchen near the meat preparation station. All approved hand sinks must be operational, accessible, and maintained in good repair to ensure proper handwashing.
The PIC was informed that the hand sink near the meat preparation station must be repaired and fully operational within 72 hours.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed accumulation of buildup on the food contact surface of 2 different drink machines. CA: Food contact and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC cleaned and sanitized drink dispensers.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.07(5)(h) - cleaning plumbing fixtures- handsinks, urinals & toilets (c)
Sanitary facilities inadequate for employees and/ or guest. Observed strong urine smell in both the men's and women's bathroom. Discussed with PIC to clean and sanitize bathroom, repair if needed.