CHICKEN KITCHEN

Violations (6)

• 03C-44-5CriticalCorrected on site

  Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.

  High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed above stove grill grilled chicken (99F - Hot Holding, less than 4 hours) ). Operator reheated 2nd temp grilled chicken (178F - Reheating). Observed teriyaki chicken (122F in autosham); 2nd temp teriyaki chicken (150F - Reheating) **Corrected On-Site**

  High Priority

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean plastic food container above 3CS. Operator removed to be washed and sanitized. **Corrective Action Taken**

  Basic

• 35B-01-4Repeat

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed for back exit door near restrooms. **Repeat Violation**

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic food containers above 3CS.

  Basic

• 53A-10-4Corrected on site

  Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

  Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of how to calibrate probe thermometer. Coached operator on the spot. **Corrected On-Site**

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut tomatoes (57F - Cold Holding, entire unit per operator held on time, less than 4 hours); tomatoes salad (54F - Cold Holding entire unit per operator held on time less than 4 hours); in house made guacamole (42F - Cold Holding entire unit per operator held on time less than 4 hours); cut lettuce (662F - Cold Holding entire unit per operator held on time less than 4 hours). Per operator, cold holding unit is on time and food items discarded in four hours. No plan available. Sent operator TPHC procedure and form. **Corrective Action Taken**

  Intermediate