4-602.11; Priority; Pans are used to hot hold chicken in the hot holding equipment. When emptied, they are placed on the shelf above the fry station. When new chicken is made, the new product is placed in the pans and then hot held. Pans are changed between shifts but not at a specified time or frequency. Food contact surfaces and utensils that are not constantly under temperature control shall be cleaned (washed, rinsed and sanitized) at least every 4 hours. This includes all pans, utensils, trays and devices that contact TCS foods throughout the day. There should be a method to track the 4 hours.
1.5
48.
4-302.13; Priority Foundation; When hot water is used in mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and accessible for measuring the utensil surface temperature.
0.0
49.
4-601.11(B) and (C); Core; Continue to work on cleaning: sides or equipment, fryers, coolers, cooler gaskets, etc.
3-501.16 (A)(2) and (B); Priority; Raw chicken at one prep unit was 47F. All cold hold potentially hazardous foods must hold at 41F or below. Make sure ice is sufficient enough in units to hold proper temp. Staff should monitor temps frequently to ensure proper hold temps. Manager stated that new prep/breading stations for raw chicken are ice bath and not refrigerated. This will need to monitored very closely by employees to ensure a 41F or below hold temp on raw chicken products. Product had been in this unit 4 hrs or less and was being breaded and cooked for immediate service. Manager education. CDI
1.5
47.
4-501.11; Core; Complete all equipment related issues as stated on the transitional permit list before it expire. Freezer door has been worked on. Ice problem appeared much improved this inspection.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all food or grease buildup from equipment. General equipment cleaning
0.5
56.
6-303.11; Core; Address in lighting issues in the prep area as stated on the transitional permit list before it expires.
3-305.11; Core; Heavy ice/frost is accumulating on food boxes in the walk-in freezer. This is a potential source for contamination of food. All food must be stored in a dry location free of water, ice or frost.
1.0
47.
4-501.11; Core; Complete all equipment related issues as stated on the transitional permit list before it expires including walk-in freezer door that is not sealing properly and allowing ice/frost to accumulate inside freezer.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all food or grease buildup from equipment. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean dusty ceiling areas in the prep area. Clean floors under and behind equipment. General cleaning. Clean all areas as often as necessary to maintain clean.
0.5
56.
6-303.11; Core; Address in lighting issues in the prep area as stated on the transitional permit list before it expires.
0.0
General Comments
Good Food Temps! Make sure all transitional permit list items are completed in a timely manner before the transitional permit expires.
