May 22, 2026
Routine
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
Regulation: 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)
Observed PIC use bare hand contact on ready to eat steak. COS: PIC placed steak back on stove to continue reheating CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-1A - food obtained from approved source
Regulation: 511-6-1-.08(2)(d)3(ii) - preparation & service tcs foods - prohibited foods
PIC confirmed that cheese and sour cream are stored at her home address and intended to be used at the pop-up event. Discussed foods stored at home cannot be served/sold at all. CA: Home prepared foods or condiments may not be sold, served, or used in temporary food service unit establishments.
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed steak and chicken reheated below 165F. COS: PIC placed steak and chicken back on stove a second time and it reheated to above 165F. CA: Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked chicken and cooked steak hot-holding below 135F in red top cambro. COS: PIC reheated foods to above 165F. CA: 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
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed PIC working with foods while wearing multiple bracelets. PIC continued to work with foods after discussion to remove bracelets. COS: After several discussions bracelets removed. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.5 (2)(jj) - food service equipment, acceptability.
As discussed during plan review, the red top cambro does not meet NSF or equivalent standards and cannot be used for pop-up events. Today's TCOS foods stored in red top cambro were for a pop-up event. COS: PIC transferred foods into an approved black cabmro. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.