Jan 23, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef was stored next to butter. Shrimp was stored next to chicken and ground beef in the walk in cooler. PIC corrected on site. PIC will follow the proper hierarchy chart located on the outside of the walk in cooler.
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
- Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and
(II) Cooked ready-to-eat food; and P
(III) Fruits and vegetables before they are washed; P
(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, P or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and
(III) Preparing each type of food at different times or in separate areas; P
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloth stored in a bucket of sanitizer with no sanitizer solution. Chlorine solution observed at 0ppm (Chlorine). CA- PIC added chlorine to the bucket of sanitizer containing wiping cloths. As a result, the concentration for chlorine was observed at 50 ppm.
511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.
- Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
(i) Maintained dry; and
(ii) Used for no other purpose.
- Cloths in-use for wiping counters and other equipment surfaces shall be:
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
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Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
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Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
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Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
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Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions
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 an employee bag improperly stored with food in the walk in cooler. PIC removed and relocated the bag to a designated area. PIC will use a hotel pan labeled "personal items" and store the hotel pan below food in a designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.
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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.
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Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.