19: Observed half and whole cooked chicken in the hot box between 117°f and 121°f. Pic stated it was cooked in the smoker this morning and then transfered to the hot box approximately 3 to 3.5 hours prior to inspection. Noted that the temperature was set to 155°f but the ambient temperature of the hot box was 115°f. Cos emargoed the food/amounts listen below and discussed proper holding temperatures and stongly suggest getting the unit serviced if its 40°f off.
Fried half chickens: 16lbs
Whole chicken: 6lbs
A warning letter will requested due to violation being noted on two consecutive routine inspections.
20:
Observed below tcs items in the breading station prep cooler above 41°f (see temperature log). Pic and cook stated that the items had been in the prep cooler for a day or two, had not been used in prep today, and that food is covered and left in the prep cooler over night. Obsevred that the thermometer in the cooler read above 41°f and left TDH thermometer in the cooler for 10 minutes - final reading 47°f. COS embargoed the below list/amount, discussed proper holding temperatures, and strongly suggested getting the unit serviced and not holding cold items below until it can keep food 41°f or below.
Raw chicken: 45lbs
Cooked wings: 25lbs
Chicken on stick: 10lbs
Fowl balls (rice): 5lbs
Grit cakes(dairy based): 5lbs
21: Observed a container of chicken dip with a prep date of 3/15/24 in one of the prep coolers (11days old) COS embargoed the remainder of dip (1lbs) and discussed proper date marking and 7 day allowance. Also discussed ensuring that when smaller portions of food are removed from larger ones then the date mark on the large portion must Placed on the small portion.
31: Observed a large container of sausage gravy in the wic above 135°f but had been sitting wic for at least 3 hrs according to pic. Discussed active cooling proceedures - will email fact sheet.
37: Emplyee bowl of mac n cheese sitting out at active prep table, was moved to office
Additional Comments
Info@partyfowlmurfreesboro.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
