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3: 0080 (A) (C) Food employees are not informed of their responsibility to report to the person in charge information concerning their health and activities as they relate to diseases transmitted through food.
Corrective Actions: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
33: 1450 Food containers of rice were not arranged to provide maximum heat transfer a uncovered while cooling.
Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
40: 240 Employees observed working in the food service area without proper hair restraints..
Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
47: 1570 The upright reach in freezer temperature is 40°F, was observed in a state of repair and condition preventing the equipment to be used as designed.
Corrective Actions: Repair the upright reach in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the upright reach in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1. All alleged violations and corrections were discussed with Person in Charge (PIC)
2. The FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement was discussed and provided to the PIC for the development and implementation of this food establishment.
3. The proper methods for cooling Temperature Control for Safety food were discussed with the PIC.
| Description | Temperature | State of Food |
| Gravy - Front steam table | 163 °F | Hot Holding |
| Raw chicken tenders - Ice bath - Breading Batter station | 41 °F | Cold Holding |
| Coleslaw - Walk in cooler | 38 °F | Cold Holding |
| Rice - Front steam table | 158 °F | Hot Holding |
| Raw chicken parts - - Ice bath - Breading Batter station | 41 °F | Cold Holding |
| Raw chicken wings - - Ice bath - Breading Batter station | 37 °F | Cold Holding |
| Mashed potatoes - Front steam table | 174 °F | Hot Holding |
| Raw spice chicken tender - Ice bath - Breading Batter station | 41 °F | Cold Holding |
| Chicken - deep fryers | 202 °F | Cooking |
| Coleslaw - front small under the counter refrigerator | 37 °F | Cold Holding |
| Description | Temperature |
| Upright reach in freezer | 40 °F |
| Upright reach in cooler | 37 °F |
| Walk in cooler | 34 °F |
| Walk in Freezer | 2 °F |