Oct 8, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several items in WIC, PTC, and RIC not 41F or below. Steak 44F (prep 10/5), tomatoes 46F, cheese 45F, lettuce 43F. Observed raw chicken at room temperature 71F and 69F. Let PIC know that TCS foods that are cold hold must be 41F or below. discarded.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed ice machine w/ accumulation. Let PIC know to clean frequently to prevent contamination. PIC understands.