TOMS FRIED CHICKEN

Violations (9)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed the food manager certificate was expired.Corrective Actions: Ensure to have a current food manager certificate and all employees have current food handler certificates

• 8

  Hands clean and properly washed

  Observed employee cutting raw chicken with bare hands and then walk around and touch several items. Discussed with employee all items touched need to be washed and hands shall be washed in between tasks.Corrective Actions: Ensure employees wash hands in between tasks.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand wash sign posted at the hand sink.Corrective Actions: Ensure a hand washing sign is posted at the hand sink.

• 15

  Food separated and protected

  Observed several items inthe freezers with no covers. Observed frozen foods mixed together in the deep freezer.Corrective Actions: Ensure all food is seperated and protected at all times.

• 21

  Proper hot holding temperatures

  Observed okra sittin on the counter prefried with an internal temperature of 109*FCorrective Actions: Ensure the okra is put under the warmer if precooked. Ensure hot held food is kept at 135*F or higher at all times.

• 22

  Proper cold holding temperatures

  Observed coleslaw partially on ice, the bottom internal temperature was 40*F the top temperature was 46*F.Corrective Actions: Ensure Coleslaw is fully submerged in the ice to ensure a consistent temperature of 41*F or less throughout the food product.

• 23

  Proper date marking and disposition

  Observed several prepped foods with no date labels.Corrective Actions: Ensure all prepped foods are date labeled at all times.

• 24

  Time as public health control: procedures and records

  Observed no time tracking system for okra or chicken battering station. Observed the chicken batter at 56*F.Corrective Actions: Ensure a time as a control plan is prepared and sent to TCPH for approval. Ensure the approved plan is kept on site for inspection. Ensure approved plan is followed.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed employee food above restaurant food in the walk in cooler.Corrective Actions: Ensure to have an employee designated area for employee food in the walk in.