ROUTINE INSPECTION
2 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Observed potentially hazardous foods that measured in the temperature danger zone located at food prep surfaces (raw chicken 62F, cooked chicken 133F). Per staff, the raw chicken has been out for about an hour and the cooked chicken has been out for 1.5 hours. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount and the time the food is out for preparation. Consider using TPHC (Time as a Public Health Control) which would allow the facility to keep food out at any temperature, provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of 4 hours. [SA] PIC will discard the chicken in 30 more minutes. The raw chicken was put back into the cooler.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).