CHICKEN MEETS RICE

Fully closed container of chicken is cooling inside the upright reach-in cooler and measured at 82F. [CA] Potentially hazardous foods that are cooling, shall be kept uncovered or loosely covered to allow for rapid cooling. [COS] Lid on container was removed.

Raw chicken wings inside drawer cooler under the cook line was measured at 49F. Employees were observed moving the containers of chicken wings in and out of the unit. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Rice scoops that are used and reused are stored in a warming dipper well with standing water measured at 78F. The warming dipper well was not powered on. [CA] Utensils used for potentially hazardous foods and subject to be reused, shall be washed and sanitized or replaced every 4 hours. Utensils can also be stored in standing water that is measured at 135F or above.

Cooked chicken at the front service line is subject to time and marked with a discard time of 1:42 PM. The chicken was observed still on the service line after the discard time has passed. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked and discarded if not used/served within the 4 hour period. [COS] Employee discarded the chicken.

Fruit flies observed in the kitchen door and hallway used for dry storage. [CA] Food facility shall be kept free of flies and fly activity.

Cooked chicken that is subject to time was not discarded after the 4 hour period that it was time-marked. One container was time-marked to be discarded at 1:15 PM and another marked for discard at 2 PM. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked and discarded if not used within the 4 hour period. [COS] Employee discarded the chicken.

Accumulation of food debris on floor around and under the ice machine, and under the shelving unit next to the three compartment sink. [CA] Frequently clean floors in the kitchen to prevent accumulation of food debris.

Chemical test strip to measure applicable sanitizer used at the three compartment sink is not readily available. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Rice scoops that are used and reused are stored in standing water measured at 75F. Per employee, the scoops were in use since 10 AM. [CA] Utensils used for potentially hazardous foods and subject for reuse shall be washed and sanitized or replaced every 4 hours. OR if stored in standing water, the water shall measure at 135F or above. [COS] Employee replaced the scoops and turned on heater for the dipper well that the utensils are stored in.