HALAL FRIED CHICKEN - HFC

Wet soiled wiping cloths are left on counter top. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Prep refrigerator used to stored raw chicken is not maintaining temperature at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Heavy accumulation of grease on ventilation hood. [CA] Clean mechanical exhaust hood and filters of grease accumulation.

Hand cleanser and single use sanitary towels are not available at the hand sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Manager restocked hand sink.

Accumulation of grease and debris on floors and ceiling throughout the kitchen. Accumulation of dirt on ceiling vents. [CA] Clean floor walls and ceiling vents regularly.

Employee food handler card is not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Containers of raw chicken held inside the prep refrigerator for less than 2 hours, measured at 51F. Ambient temperature inside the prep refrigerator measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was relocated to a different refrigeration unit.

Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee observed wiping gloved hands with a wet towel while handling raw chicken, no direct food contamination observed. [CA] Properly wash hands with soap, warm water and dry using single use paper towels in between tasks. [COS] Employee was directed to wash hands and out on new gloves.

The following items are held on TPHC are missing time markings: fried chicken, sliced cheese, salami. [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] Employee put a time marking to discard PHFs after 4 hours of removal from temperature control.

Facility lacks sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing. Chlorine sanitizing solution shall be maintained from 100-200 ppm, or as per manufacturer's specifications.

Observed aluminum foil is used to line the cookline and storage shelves. [CA] Discontinue the use of aluminum foil. Use approved equipment that is easily cleanable, durable, smooth, and nonabsorbent.

Observed employee touching raw chicken with gloves, wiping hands on soiled wiping cloth, then touching cooking chicken without changing gloves or washing hands. Cooking chicken was refried for service. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist requested employee to change gloves and wash hands as required before continuing cooking. Discussed handwashing and glove use policy with PIC.

Observed unused cooking equipment and grill stored directly outside of the facility. Observed heavy accumulation of grease on equipment. [CA] The premises of a food facility shall be free of equipment that is nonfunctional or no longer used to prevent pest harborage.

Actively working employee in the facility lacks a food handler card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Observed soiled wiping cloths stored on preparation counters, and hanging on employee's apron. [CA] Wiping cloths shall be stored in a sanitizing solution of an approved concentration when not in use.

Observed open bulk bags of flour stored on kitchen shelves. [CA] Once opened, bulk foods shall be transferred to approved food-grade containers with tight fitting lids.

Observed excessive accumulation of grease and food residue on the top interior panel of the preparation unit, and on the refrigeration handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely clean premises to prevent pest harborage.