STARBIRD CHICKEN

Measured one container of cooked boneless chicken in the lower drawer cooler in the compartment adjacent to the deep fryer. The PIC stated the chicken was relocated to this unit from the walk in cooler approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The chicken was relocated to the walk in cooler to rapidly cool to 41F. It was discussed at this time to ensure that the drawer unit is fully closed and non-potentially hazardous foods can be placed in the inserts closer to deep fryer/heat source. Other foods within the unit measured at 41F or below. Continue monitoring the foods in the unit and gaskets of the drawer to ensure all PHF are maintained at 41F or below.

1. Observed the CO2 cylinders unsecured near the front hand washing sink. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. Observed a knife wedged between the preparation table and preparation cooler. [CA] Ensure all equipment and utensils are stored in a sanitary manner to prevent cross contamination.

1. Repeat Violation: Chicken subject to 30 minutes of TPHC were observed to not have the timer on. Per cook, they had cooked it about 15 minutes prior. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Inspector measured chicken to be at 140F. Staff were instructed to discard chicken after 15 minutes to comply with facility's TPHC written procedures. 2. Repeat Violation: Staff were observed placing a new batch of tenders onto a tray of chicken that was already time marked. Timers are set for 30 minutes. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [SA] The batch of chicken was used first as their TPHC procedure is for 30 minutes only. Discussed with manager to not commingle different batches of chicken. 3. Facility could not provided written procedures for their TPHC. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Raw bacon was found stored above ready to eat foods in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] PIC moved the bacon.

Chicken nuggets were found measuring at 70F on a wire rack near the fryer. Staff were unaware how long the chicken nuggets had been there. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken nuggets were discarded. See VC&D report.

1. Scooper handle of final dredge flour was in contact with flour. Note: Flour is scooped by employee assigned to frying chicken. Gloves are changed frequently, but not washed as task does not change. Ensure to wash hands and change gloves prior to changing tasks such as filling up dredging station. 2. Scooper for the wasabi aioli in the walk in cooler was completely submerged. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Sanitizer at the three compartment sink dispenser is not dispensing at the right concentration. Sanitizer solution was measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Facility to sanitize dishes using their upright high temperature dishwasher until the dispenser is repaired.

The hot water valve at the handwash station nearest to the fryers was turned off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC was able to turn the hot water valve back on.

1. Chicken subject to 30 minutes of TPHC were observed to not have the timer on. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Inspector observed one batch of chicken be removed from the fryer and instructed the timer for 30 minutes be started. The other batch was discarded. 2. Staff were observed moving extra tenders from one tray of chicken time marked with a timer to a different tray with a different timer. Timers are set for 30 minutes. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [SA] The batch of chicken was used first as their TPHC procedure is for 30 minutes only. Discussed with manager to not commingle different batches of chicken.

Kitchen staff were observed changing gloves without washing hands. When asked what they were going to do, staff stated they were going to remove the cooked chicken from the basket and place it on the tray for TPHC. Staff were observed about to touch the cooked chicken to make sure it was not stacked on the tray. Staff was previously observed battering and frying raw chicken. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed them to wash their hands. Discussed with manager alternatives to changing gloves and washing hands such as using a secondary barrier, a utensil (ex: tongs), or having a different employee handle the cooked chicken.

1. Soda dispenser nozzles have an accumulation of dried food debris. [CA] Ensure to maintain food contact surfaces of equipment clean and sanitized. 2. The dishwasher measured at 148°F for the first cyle, 156°F for the second cycle and 161°F for the last cycle. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure to verify dishwasher rinsing temperature prior to use.

A bulk bag of sugar was found open on one of the shelving units. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Measured salad dressings containing dairy/mayonnaise between 65-70F on counter of salad prep station. [CA] Maintain potentially hazardous food 41F and below. [COS] Dressing were relocated inside unit to cool down.

Measure large container of dairy based salad dressing at 56F in a covered container. [CA] When cooling, keep food uncovered until it reaches 41F, use shallow containers, with no more than 2 inches for solid foods and no more than 4 inches for liquids.

Inoperable light bulb at ventilation hood. [CA] Replace with a new light bulb.

Unsecured CO2 tanks noted throughout facility. [CA] Secure tanks using a chain link attached to the wall.