| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC/cook could not speak to cook temperatures for the firms fried chicken.
**Observed that PIC was not knowledgeable of thermometer calibration. PIC explained that they just place cooked foods straight into hot box without checking food temperatures. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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 |
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Using inspectors calibrated probe thermometer, several foods were outside the temperature safe zone for Hot holding during today's inspection. Sauced Chicken wings and smoke chicken wings. Average food temperatures: 120 to 130F |
All food discarded by PIC during inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed opened container of buffalo wing sauce stored on racking at ambient temperature with "Refrigerate after opening" on the label. |
Sauce was discarded by PIC during inspection. |
Priority (P) |
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