2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no soap/handwashing cleanser available at hand washing sink used by employees and located behind ice cream units. Observed no paper towels available at employees hand washing sink behind ice cream units. COS: CFSM put hand soap and paper towels at hand washing sink used by employees and located in kitchen area.
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed two bags of precooked boiled eggs that were opened Tuesday of last week (7/2/26) without any dates on them. Observed cut lettuce in a containers used last week. No dates on container. TCS (Temperature Controlled for Safety) food held over 24 hours must be date marked as to when it was opened or used. COS: CFSM properly date marked the boiled eggs and discarded the lettuce.
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several utensils stored in a container of water between uses at 80°F. Any utensils stored in water between uses must be held at 135°F or above. COS: CFSM removed the utensils.
