SAP CENTER-206 FULL CONCESSI

Lacking single use paper towel at hand wash station located in prep area. Note: Another hand wash station nearby stocked with soap and paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Measured containers of chicken holding at 128F at hot box. Per operator, PHFs under time as a public health control (TPHC), no time log or time mark observed. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator provided time log.

Found mold like substance inside of 2 door reach in at preps line. Per operator, unit is not in use. [CA] Facility shall keep refrigeration unit in a clean condition and or remove unit from facility.

Major: Found ONLY hand wash station at service line blocked by food items and equipment. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated all items. Observed hand wash station accessible. Minor: Found paper towel stored outside of mounted dispenser at hand wash station located outside. [CA] Single-use sanitary towels shall be provided in dispensers

Measured pre-cooked chicken strips placed within the cook line warmer for hot holding at 40 F to 113 F. [CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Chicken strips reheated to 165 F.