ROOSTER & RICE

Chicken broth observed in large deep plastic container measuring 112F. Per operator chicken broth was made about 1.5 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Chicken broth was transfered into smaller containers and placed on to top shelf of reach in cooler

Gasket in upright cooler observed to be fraying [CA] Repair or replace gasket.

Flies observed in facility [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Handwash sink in back missing paper towels. [CA] Provide paper towels to all handwash sinks at all times. [COS] Paper towels was restocked

Large container of chicken broth inside reach in cooler. Per employee broth was cooked about 30 minute ago [CA] Cool PHFs using shallow smaller containers or use ice paddle to rapidly cool chicken broth. [COS] Ice paddle was added to broth.

Gasket in upright cooler observed to be fraying [CA] Repair or replace gasket.

Boiled chicken thighs measured to be 130F. Per operator chicken was reheated in the last hour. [CA] Keep PHFs at 135F and above for hot holding [COS] Chicken was reheated to 165F on stove and returned to warmer. Warmer was turned up.

Hot water measured to be 106F at 3-comp sink. [CA] Maintain hot water at 120F and above for 3-comp sink.

Chicken skins are kept on counter top until they are fried. Per operator skins are on TPHC and kept for no more than 4 hours. No labeling, log, marker, or timer observed to be in use for keeping track of time for chicken skins. [CA] When using TPHC, facility shall track when PHFs have been removed from temperature, by label, marker, log, timer, or other way of tracking time. [COS] Chicken skins were VC&D.

Cooked chicken quarters in countertop steamer measured to be 126F. Per employee cooked chicken quarters is meant to be kept hot and were placed into countertop warmer about 1 hour prior. [CA] Keep all PHFs at 135F and above for hot holding. [COS] Chicken quarters were reheated in large pot on stove to 165F prior to placing onto to warmer again. Warmer was turned up to maintain temperature of chicken.

Flies observed in back area by 3-comp sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1) Chicken broth in reach in cooler measured to be 113F per employee chicken broth was made 1 hour prior and placed into unit to cool recently. Broth observed in large multi gallon plastic container. 2)3 containers of chicken quarters on counter top measured to be 89F - 113F. Per employee 2 containers were made 1.5 hours prior and other container was made 1 hour ago. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids or portion PHFs into smaller containers to cool. Stir frequently to allow for even cooling. Recommend using ice paddle or ice bath to cool chicken broth and chicken in broth. [COS] Facility split chicken broth into two containers to cooler quicker. Chicken quarters were placed into reach in cooler to cool more rapidly.

Back handwash sink missing soap. Handwash sink available between back and front area. [CA] Fully stock handwash stations at all times with soap and paper towels. [COS] Soap was refilled.

MAJOR: 1) Chicken skins observed on countertop and measured to be 69F. 2) Cooked chicken quarters measured to be 111F-120F under prep table in back kitchen. Per employee cooked chicken quarters is meant to be kept hot and served during lunch and were placed there while waiting for steam table to heat up. MINOR: 1) Raw popcorn chicken and raw panko breaded chicken measured to be 49F and 44F. Containers observed to be placed on top of prep cooler inserts by cookline. [CA] Keep all PHFs at 41F and below for cold holding or at 135F and above for hot holding. Keep PHFs in prep cooler below fill line of insert to effectively maintain temperature. [COS] Chicken skins shall be kept on TPHC. Operator had TPHC SOPs avaiable and shall add chicken skins to TPHC SOPs and created separate log chicken skins. Per employee chicken skins were cooked at 9:30AM Chicken quarters were reheated to 165F and then placed into steam table. Raw panko breaded chicken and popcorn chicken were placed into prep cooler reach in portion.

Wiping cloth observed to be stored on cutting boards at assembly area. [CA] Store wiping cloths in sanitizer solution between uses.

Large deep plastic container of broth measured to be 168F. Per employee broth was just pulled in the last 10-15 minutes and shall be cooled at room temperature and then placed into reach in cooler to further cool. [CA] Cool PHFs using shallow metal containers or small portion containers to increase surface area for cooling. Ensure PHFs cool from 135F to 70F within the first 2 hours of cooling; then from 70F to 41F within 4 hours after that. [COS] Soup was placed into two chaffing dishes and shall be timed prior to placing into walk in cooler.

Observed employee with gloved hands dropping raw battered pork into the deep fryer and then scooping and packing ready-to-eat potato salad and ready-to-eat corn salad with same gloved hands. [Corrective Action] Do not handle ready-to-eat foods with contaminated hands. [Suitable Alternative] Instructed employee to discard portioned salads and to discard gloves and to re-wash hands.

Observed a single tong used to grab raw battered pork and cooked pork. [Corrective Action] Provide separate tongs for raw food and cooked foods.

Handwash sink at the front was observed completely blocked by batter cart. Per employee, employees wash hands at the back handwash station which is 15 feet away and without any doors/barriers. [Corrective Action] Ensure handwash sink is accessible at all times. [Corrected on Site] Employee re-located the batter cart.

1. Observed ice formation on the middle bar of the 2 door upright freezer. [Corrective Action] Remove ice formation. 2. Observed the plastic protective film on the ice machine deteriorated making the surface not easily cleanable. [Corrective Action] Remove the rest of the protective plastic film.

Food Safety Certification not available for review. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Lack of quaternary ammonium test strips. [Corrective Action] Provide quaternary ammonium test strips.