Reeves House

Observed employee did not wash hands after handling money, after touching hair and handled food. Wore gloves without washing hands. Must wash hands. COS by washing hands and wearing gloves. Violation Code Reference 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. 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 2. All employees shall wash hands before leavin.

Observed foods such as crossiants and cup cakes expired/ sell by on September 11th, 22nd, etc not discarded. COS by discarding.

Observed chemicals stored on the food prep sink and above the food prep sink. Chemicals must be stored in a designated area away from food and food contact surfaces. COS by moving to designated area.

Observed no soap provided at the hand sink. Violation Code Reference 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS by providing soap.

Observed paper towels not provided at the hand sink. COS by providing paper towels. Paper towels were provided for the customers at the front counter. Employee stated that she is using these to dry her hands. MUst provide at the hand sink. Violation Code Reference 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Back to.

Observed foods prepared onsite such as sweet potatoes and brewed coffee with milk not date marked. Must date and use with in 7 days of preparation including the day of preparation. COS by writing dates.

Observed employee handling food without hair net. Must wear a hat or hair net when handling food. COS by wearing a hat.

Observed accumulation of dirt and debris inside the refrigerator. Must clean.

Observed skim milk that expired 9/8/25 stored in cooler. Prepackaged milk and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed in-use utensils stored in room temperature water. Utensils may not be stored in water unless water is at least 135F or above. Must store in clean, dry cup and wash every 4 hours.

Observed mold build-up along interior portions of bulk ice machine in main kitchen. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed several time/temperature control for safety (TCS) foods cold held in reach in cooler (RIC) to the right of the 3 compartment sink. The ambient air temperature was 43°F. All TCS items must be cold held at 41°F or below. COS by discarding and moving some items to other cold holding units.