31: Improperly cooling method. Establishment place chicken in long flat pan on counter. They let cool for 30 minutes then putin reach in cooler. They put chicken in a different pan once they put im cooler. This pan was much deeper. The hottest part of the chicken was 95 degrees. At approximately 1:15 pm the P. I.C. finished cooking chicken. He did not take temperature before putting food in reah in cooler.
45: Replace ALL cutting boards. Cutting boards are stained and have too many grooves.
52: Dumpster sliding door is open. Please keep doors closed.
54: Ventilat hood needs to ne cleaned. There is dust on ligh bulds cover and filters.
Additional Comments
Health permit was paid today.
The cooling down process is a two step process. Once chicken is finished cooking ,place in shallow pan and ice bath. When chicken reaches 135 degrees Fahrenheit youhave 2 hours to get chicken from 135-70 degrees. Then you have 4 hours to get chicken from 70-41 degrees. If temperatures are not reach in time then you must reheat chicken to 165 and start process over.
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
NO
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used