May 11, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed chicken salad, pork, and deli meat in prep top cooler maintained at a temperature above 41 degrees Fahrenheit. 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). PIC removed food items from service.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed interior of ice machine lid with black residue. CA: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer; or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC cleaned interior of ice machine lid.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed food items (baked chicken, raw steak, and mixed fruit) in WIC without proper datemarking. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will provide proper datemarking for all food items.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed food items in WIC and WIF stored on the ground. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. PIC will remove food items from ground.