Chicken Salad Chick

Observed incorrect time documentation on lettuce utilizing time as a public health control (TPHC). Time on lettuce was 1:54pm-5:54pm but when temped at 1:47pm lettuce was 70°F indicating initial temperature did not begin at 41°F as required OR time documentation label was printed when Health Authority arrived. Per the Rule, the initial temperature of cold TCS food items such as pre-cut/pre-prepped lettuce must begin at 41°F, time documentation must be placed on product once removed from temperature control, product must be discarded after 4 hours, and a written procedure must be onsite.

COS by discarding.

Observed most recent inspection report not posted in public view. Frame containing report was lying face down on shelf behind counter. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Today's score must be posted in accordance with Rule as described above. Report may not be posted behind counter as customers should be able to read from at least 1 foot away.

Observed significant ice build-up at bottom of walk-in freezer door. A weathering strip is needed as noted on previous inspection. Must address.

Observed significant ice build-up along reach-in portion of prep top unit. Ice is melting and accumulating on cooler floor. Must fix.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in units being cold held at 41°F or above. [SEE TEMPERATURE OBSERVATIONS]. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below when being cold held. COS by moving to another unit. Health Authority recommends ensuring food isn't filled past fill line and that ambient temperature of both prep top units are lowered to about 37°F. Ambient temperature in both units were 40.5°F.

Observed no time documentation on lettuce, cheddar cheese, and feta cheese utilizing time as a public health control. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The 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; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding and bring out new products. Time was placed on each pan.

Observed mold build-up along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning monthly.

Observed two quat sanitizer buckets in main kitchen at <150 ppm. Concentration must be 150-400 ppm. COS by discarding and making fresh sanitizer.

NOTE: Do not changed sanitizer based on time, change based on visible cleanliness and concentration.

Observed pasta salad, chicken salad, and lettuce cold held at temperatures above 41°F in reach in cooler (RIC) to the right of prep top unit. This may be a result of the RIC's digital thermometer reading 53°F. All time/temperature control for safety (TCS) items must be cold held at 41°F or below. PIC plans to have RIC cooler looked at / serviced. COS by moving items to walk in cooler.

Observed areas of low grout in kitchen. All physical facilities must be maintained in good repair. Correct within 60 days.