99 CHICKEN

Measured raw chicken on the preparation counter from 43-46F. Per PIC, raw chicken was taken out from refrigeration less than 30 minutes prior to temperature measurement and will be cooked within the next hour. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Raw chicken was relocated to the upright cooler to facilitate rapid cooling.

Observed the use of domestic rice cooker and microwave in the food preparation area. [CA] Discontinue the use of domestic equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed several house and fruit flies throughout the facility. [CA] The premises of a food facility shall be maintained free of vermin and other non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed handwash sink in the front service area is partially obstructed by movable preparation rack and containers of raw chicken. Another hand sink is available nearby in the kitchen. [CA] Handwash sink shall be readily accessible and unobstructed at all times.

Observed fried chicken stored at ambient temperature without evidence of time markers as per on-site TPHC documentation. Per PIC, fried chicken was cooked less than 1 hour prior to temperature measurement. [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] PIC set a timer for the chicken during inspection.

Observed fruit fly inside the container of radish at the preparation unit inserts. [CA] Food shall be maintained in good condition and free from adulteration. [COS] PIC voluntarily condemned and discarded contaminated food at the time of inspection.

Observed the use of domestic rice cooker and microwave in the food preparation area. [CA] Discontinue the use of domestic equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. Observed 2-door upright refrigeration and 1-door upright freezer unit in the side hallway area. Units are actively storing food. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. 2. Observed accumulation of grease and food debris throughout the food preparation area and behind the cook line. [CA] Walls, floors, and ceilings shall be routinely cleaned.

At the salad bar, measured cooked broccoli and daikon from 49-53F. Per PIC, cooked broccoli and daikon were moved to the salad bar unit approximately 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below and 135F or above. [SA] PIC added additional ice to the salad bar unit to ensure inserts are fully submerged.

Observed handwash sink in the front service area is obstructed by movable preparation rack and food containers. Another hand sink is available nearby in the kitchen. [CA] Handwash sink shall be accessible and unobstructed at all times.

Measured cooked fried chicken at 80F on the cook line. Per PIC, chicken was cooked 1 hour prior to temperature measurement and will be discarded at the end of service. No time markings or written procedures available for review. [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] Completed TPHC form for fried chicken during inspection.