| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Noted that the hand wash in the kitchen area was not supplied with paper towels. |
PIC replaced the paper towels at the time of inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Noted that the bone-in fried chicken in the hot holding unit was below the minimum hot holding temperature of 135 degrees at the time of inspection. Fried chicken temperatures were checked internally with TDA verified food probe thermometer and were between 122 degrees and 130 degrees. |
PIC discarded the bone-in fried chicken at the time of inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed stacks of plastic food prep containers stored on a rack at the three-compartment sink area that were not allowed to air dry before being stacked. "Wet Stacked" |
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Core (C) |
0 |