Jun 11, 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 raw chicken above raw beef in RIC. CA advised PIC to reorder meats. 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
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods in the WIC and a prep-top cooler were above 41 F. (CA) Advised the staff that TCS foods must be kept at 41F or lower. 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
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee eating in dishwashing area. CA advised PIC employee can only eat in designated employee area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Observed 50 ppm chlorine dishwasher concentration. CA advised PIC that concentration needs to be 100 ppm and to put in a maintenance form. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.