16: Chicken wings pulled from the fryer after 3 minutes to be served were at 110F and 150F
Corrective Action: employee dropped wings for 5 more minutes to hit 165F uniformly
Corrective Action: options for frying larger pieces and smaller pieces separately were discussed with PIC
19: Two sheet pans of potatoes that were blanched 2 days ago and then stored in Walk-in Cooler are at 46F
Corrective Action: embargo 5 lbs
19: Rotisserie chicken in hot box that was placed inside two and a half hours ago is at 118F-128F
Corrective Action: embargo 10 lbs
20: Raw chicken prepped and stored in Walk-in Cooler 24 hours ago is at 44-46F
Corrective Action: discussed options for cooling down all raw chicken prepped within the last 24 hours with PIC
Corrective Action: store all raw chicken and par-cooked items made within the last 24 hours either on ice or in the Walk-in Freezer
Corrective Action: work order to replace the latch on Walk-in Cooler has been filed
A follow-up will be done in 24 hours to check cold holding
20: Container of raw chicken that was prepped and stored in Walk-in Cooler 2 days ago is at 46F
Corrective Action: embargo 5 lbs
37: Personal phones observed sitting on food prep tables at service line
41: Observed serving utensils stored in stagnant water near service line
Corrective Action: discussed proper utensil storage with PIC
55:
Additional Comments
No comments
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
OUT
16 Proper cooking time and temperatures
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
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
37 Contamination prevented during food preparation, storage and display
