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35: 790 Observed improper methods used to thaw frozen shredded chicken. Frozen chicken in plastic bag observed in microwave at 80-100F. Chicken placed in sheet pan to then cool down in walk-in-cooler.
Corrective Actions: Proper thawing methods shall be used. Approved methods consist of: Under refrigeration that maintains the food temperature at 41°F or less, completely submerged under running water at a water temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F, or as part of a cooking process if thawed in a microwave per 12VAC5-421-710.
Chicken voluntarily discarded.
39: 610 Observed large bag of onions and box of canned marinara sauce stored directly on floor. Tray of cooling chicken wings stored directly on top of mop sink and adjacent to hand sink without splash guard.
Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Corrective Actions: Food shall be protected from contamination by storing the
food in a clean, dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Food items relocated.
Recommend installing splash guard on right side of kitchen hand sink.
46: 0580 (B) (C) (D) Observed employee touching ready to eat shredded chicken with gloved hand after touching several other surfaces.
Single-use gloves shall be used for only one task such as working with ready-to-eat food and used for no other purpose.
Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food and used for no other purpose. Gloves shall be discarded when damaged or soiled, or when interruptions occur in the operation.
Chicken voluntarily discarded.
55: 3170 The following areas of the physical facilities in need of repair: hole in wall above kitchen hand sink, broken wall tile above kitchen hand sink, and missing cove molding near back door.
Corrective Actions: The physical facilities shall be maintained. Repair areas.
The following in need of cleaning: ice machine deflector, wall beside ice machine, top of walk-in-cooler where food contact equipment is stored.
Replace extinguished bulbs in kitchen ceiling light fixtures.
| Description | Temperature | State of Food |
| prep cooler - cheese 37, sliced turkey 34, cut lettuce 34, sliced tomato 40, pico de gallo 40 | 40 °F | Cold Holding |
| ric - cheese 37, chicken wing 35, cut lettuce 37 | 37 °F | Cold Holding |
| chicken wing | 173 °F | Cooking |
| chili 168, noodle soup 179, sausage gravy 172 | 168 °F | Hot Holding |
| sausage gravy | 169 °F | Reheating |
| wic - cooked noodles 39, diced 33, milk 30, cut leafy greens 33, cooked chicken 35 | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar dish machine | chemical | 50 | chlorine | |||
| dish machine | chemical | 50 | chlorine |