BIBIMBOWL

In the walk-in cooler, cooked chicken measured between 44F and 46F while maintained stacked in plastic-wrapped, lid-covered containers. Per the PIC, they had been cooked yesterday and maintained inside the unit to cool down overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken was voluntarily condemned and discarded due to improper cooling.

Water measured at a maximum of 107F from the three compartment warewashing sink and 114F from both preparation sinks. [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.

Written procedures for time as a public health control (4-hour rule) could not be provided. [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.

Chlorine sanitizer in the dishwasher was measured at 0 ppm. Observed the liquid inside the chlorine bottle clear. [Corrective Action] Maintain chlorine sanitizer at 50 ppm. The liquid inside chlorine bottle should appear yellowish. [Corrected on Site] The chlorine bottle was replaced and re-measured sanitizer at 50 ppm. Recommended person in charge to install stopper at the top of the bottle to prevent chlorine evaporating out of bottle.

Lack of chlorine test strips to monitor chlorine sanitizer in the dishwasher. [Corrective Action] Provide chlorine test strips and monitor chlorine sanitizer daily.

Not able to review Food Handler's Cards and observed an expired Food Handler's Card. [Corrective Action] Food Handler's Cards shall be readily available for review. Maintain Food Handler's Card current and valid.

Hot water at the 3 compartment sink was measured at a maximum temperature of 107 degrees Fahrenheit. [Corrective Action] Provide hot water at minimum temperature of 120 degrees Fahrenheit.