During the outbreak investigation and inspection of the Williston Economart, DOH investigators noted:
The possibility of cross-contamination may exist from deficient sanitation levels that would not be effective in removing salmonella from contact surfaces in between the raw-handling stage and the ready-to-eat stage of chicken preparation. . . . [T]wo of the three holding temperatures taken during the investigation were found to be less than the North Dakota Food Code requirement of 135 degrees F.