18: 700 The facility had grilled a large amount of chicken across the grill and pulled it to dice for service. Upon spot check of chicken the temperature was opbserved at 158-161°F. A Second set of chicken held in a hot holder was observed at 168°F. The employee stated that the top had been off of the holding container and that might be a reason for the colder temperature. However, the chicken at the bottom of the pan would have held its temeprature for longer due to the other chicken breast traping it heat and those bottom pieces of chicken were the colder portions. Corrective Actions: It is unsure if the chicken reached temperature on the grill due to rapid heat loss from time of removal to being diced. A final cooking temperature of 165°F or above must be met before service. Out consumer safety it was recommended to the manager to reheat the chicken to 165°F before service and ensure that each batch of chicken is cooked completely before service.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Seasoned Steak
40 °F
Cold Holding
White Rice
151 °F
Hot Holding
Corn salsa
40 °F
Cold Holding
Chicken Breast
158 °F
Cooking
Chicken
151 °F
Hot Holding
Pork
140 °F
Hot Holding
Chicken Diced
149 °F
Hot Holding
Shredded Cheese
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizing Bucket
Chemical
200
Quaternary Ammonia
Dish Machine
Chemical
50
Chlorine
130 °F
No records found
Equipment Temperatures
Description
Temperature
3-Door Cooler
37 °F
Walk-in Cooler
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
