22: 0820 (A2) Observed a pan of popcorn chicken cold holding at 51 degrees F. Per discussion with the person in charge the popcorn chicken was made the day prior and was not properly cooled down before storing in the cooler. During the inspection the person in charge discarded the food item. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
yogurt
41 °F
Cold Holding
salad mix
40 °F
Cold Holding
mash potatoes
146 °F
Hot Holding
white milk
41 °F
Cold Holding
diced chicken
41 °F
Cold Holding
chicken leg
142 °F
Hot Holding
chocolate milk
39 °F
Cold Holding
rice
41 °F
Cold Holding
chicken sandwich
150 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wiping cloth bucket
chemical
200
ultrasan
quaternary ammonium
95 °F
No records found
Equipment Temperatures
Description
Temperature
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.