19: Cooked chicken wings had been cooked within past half hour according to cook and pic. Temped below 135 F in open air warmer tray. Cos by cook placing in fryer to reheat to 165 F before resuming hot holding.
20: Cooked chicken wings in pc immediately to right upon entering kitchen temped 51 F. Date mark on bin states prepped and stored in bin on Tuesday. Pic stated wings were pulled from wic this morning. Pic stated all wings are cooked from raw and placed in wic to cool. They are then put in bins in wic and pulled from wic as needed to stock pc. Wic ambient temp registered 39 F on Thermapen, all tcs foods temped were 41F or cooler. Only wings in wic were cooked this morning and cooling on trays. Assume wings left wic at 41F or less. Pc lid was open and had bins missing allowing cool air to escape pc. Cos by pic putting wings back in wic to cool to 41F or less before using.
37: Employee mug of ice water with no lid stored on shelf beside and above clean dishes. Cos by pic removing drink
41: Knife stored wedged between pc lid and top of pc. Cos by pic removing and putting knife in warewashing.
45: Knife and food remnants observed in hand sink near wic. Cos by pic removing knife and cleaning.
47: Side of grill has excessive grease build up
Additional Comments
Will set up a food safety intervention meeting for item 19 - hot holding as it has been observed 3 inspections in a row. Will contact C01474@chilis.com to schedule meeting.
Discussed focusing on correcting persistent hot holding issues. Advised keeping a temperature log for the open air warmer bins as well as the warmer trays at the opposite end of the kitchen as the chicken in the bins registered right at 135 F. Pic acknowledged the issue must be corrected.
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
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
