CHICKEN MEETS RICE

Water measured at a maximum of 73F from the hand sink at the front service line. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

At the front service line, cooked chicken subjected to time as a public health control observed time labeled for discard at 4:08PM. Current time of inspection was 4:53PM. Per the PIC, chicken had been swapped out approximately 35 minutes prior, but staff had forgotten to print a new label. [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] Chicken was properly time labeled.

*REPEAT VIOLATION* Bone-in chicken observed to be cooling while maintained in plastic wrap-covered containers in the walk-in cooler. [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, food may be left uncovered or loosely covered to allow rapid cooling.

1. Employee observed immersing plastic tub in quaternary ammonium sanitizing solution for less than 10 seconds during manual warewashing in the three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Cleaned, wet containers observed stacked up on the storage racks next to the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 3. Pink, mold-like buildup observed on interior panels of the ice machine. [CA] Clean and sanitize regularly to prevent buildup and possible contamination of ice.

Clean, wet utensils and containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Accumulation of water on floors near three compartment sink and back prep area. [CA] Floors in food preparation area shall be kept clean.

Equipment stored directly underneath paper towel dispenser at front handwash station where it is exposed to splash from handwashing. [CA] Properly store utensils and equipment in a clean and sanitary manner in a clean, dry location where they are not exposed to splash, dust, or other contamination.

One broiler is stored on partially outside of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Chicken bones cooling in deep, plastic container covered with plastic wrap. [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 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Employee split the container of chicken into two containers.

Measured hot water at 111F maximum at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In the 3 door undercounter refrigerator, measured 3 large covered containers of ginger scallion sauce stored at 64F. Per operator, sauce was prepared about 3 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or mored of the following methods: in shallow containers; separated into smaller portions; by adding ice; using an ice bath; using ice paddles; and/or using rapid cooling equipment. [SA] Operator moved ginger scallion sauce into an ice bath to facilitate cooling.

At the prep sink, measured hot water at 103F, and at the 3 compartment sink measured hot water at 109F. [CA] Ensure hot water is provided at 120F at all 3 compartment sinks, prep sinks, and mop sinks.

In the reach in refrigerator, measured packaged sauce containers of cooked ginger scallion sauce at 57F. In the 2 door prep unit, measured cooked ginger scallion sauce at 58F. Per operator, sauce was stored in refrigeration from two days prior. Observed refrigerator was fully stored of containers from edge to edge on every rack. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide space in refrigeration to allow for airflow and proper holding. [COS] Operator VC&D 3 containers of cooked ginger scallion sauce.

Observed test strips for chlorine and quaternary ammonia sanitizer are unavailable. [CA] Ensure test strips are provided for the facility to test sanitizer.