Chicken Salad Chick

Observed chicken salad in the walk-in cooler not cooling at 0.121°F per minute or 7.25?F per hour. Chicken salad discarded during inspection.

Observed chlorine sanitizer testing above 100ppm in 3-compartment sink. Sanitizer discarded during inspection.

Observed handles of several scoops laying in foods in prep top cooler. Handles removed from food during inspection.

Observed food debris and build-up on and in various pieces of equipment throughout the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee belongings stored on and next to single-service items and food storage. Belongings relocated during inspection.

Observed no time label for both lettuces stored above prep top cooler. Food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC added label during inspection.

Observed sanitizer bucket stored next to consumer foods. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use article. PIC relocated sanitizer bucket during inspection.

Observed metal containers in back kitchen wet staked on drying rack. Equipment shall be left to air dry after cleaning and sanitizing.

Observed single use sauce containers used to scoop food items. Single use items shall not be reused. PIC removed items during inspection.

Observed open employee drink on food prep surface and employee actively drinking from open cup in main kitchen during inspection.

Observed sanitizing bucket stored next to consumer food and sanitizing wipes next to food containers on shelf in main kitchen. Person in Charge relocated chemicals during inspection.

Observed two male employees with beards exceeding acceptable length without wearing beard net hair restraints. Hair restraints should be worn to prevent contamination. Beard nets provided during inspection.

Observed back door of main kitchen open during operational hours without screen or air curtain in place. Opening should be protected from pests.

Observed scoops with handles laying in foods such as broccoli salad, pasta salad, and grape salad in prep top cooler. Scoops should be stored so the handle is above the content. Scoops removed and replaced during inspection.

Observed black build up inside ice machine in main kitchen. Advised PIC to clean at a frequency to minimize accumulation.

Observed build up on knife cleaned with chemical sanitizer not reaching minimum sanitizing solution strength for quaternary ammonium. Solution remade during inspection and knife re sanitized.

Observed three containers of salad, two zip lock bags of salad and three containers of chicken salad not labeled. Items labeled or discarded during inspection.

Observed a container of raw chicken stored on floor during prepping in main kitchen. Placed on top of other raw chicken boxes during inspection.

Observed incorrect inspection posted.

Observed debris/build-up along hard-to-reach areas in kitchen.

Observed brush head behind faucet in hand wash sink in main kitchen. Item moved to appropriate location during inspection.

Observed black build up inside ice machine in main kitchen. Advised PIC to clean at a frequency to minimize accumulation.

Observed three containers of raw chicken stored on flow during prepping in main kitchen. Moved back to walk-in cooler during inspection. All food items should be stored atleast 6 inches above floor.

Observed the following TCS foods in the Reach-in cooler not reaching safe minimum cold holding temperatures such as Sliced tomatoes 46F, Turkey deli meat 47F, Diced hard boiled eggs 52F, Chicken salad 52F, Broccoli salad 52, grape salad 48F. All foods discarded during inspection. Reach-in cooler not working.