Dave's Hot Chicken

6-1B: .04(6)(f)Observed two trays of containers of mac and cheese that were holding a temperature less than 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The person in charge had employee reheat mac and cheese to 165 degrees F.

4-1A: .04(4)(n)1Observed employee pull out trash can and scrape crumbs into it with gloved hands. Employee removed gloves and proceeded to don new gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee was coached that when gloves have been soiled hands must be washed after removing gloves and putting on new one.

6-1D: .04(6)(i)Observed kale salad, cheese slices, and fries that had a 4hr begin and end time but without written procedures for time control. Food was also holding a temperature greater than 41 degrees F. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Provided the PIC with written time control procedures.

2-2A: .03(2)(m)The person in charge (PIC) could not provide documentation of employee health training. PIC provided sheet with employee signatures but nothing pertaining to specific reportable symptoms and diagnosed diseases. The PIC shall ensure all employees have been trained on their health policy by a verifiable manor. Provided example of employee health agreement form. Failure to correct this violation by the due date may result in permit suspension.

6-1A: .04(6)(f)Observed containers of chicken with an internal temperature of 44F and 47F. Containers were prepped on 10/7/24 and 10/6/24. Cold held TCS food shall be kept at 41F or below at all times. Corrective Actions: The PIC had an employee discarded chicken.

13A: .02(1)(f)(1)Current permit is not displayed/posted as required. The most current permit shall be posted in public view at all times. Corrective Actions: The PIC was provided with a permit to post. PIC posted permit.

13A: .02(1)(c)2A choking poster was not posted as required. A satisfactory choking poster shall be posted in the dining room as required. Corrective Actions: The PIC was provided with a choking posted. The PIC posted the choking poster as required.