CHICKEN SALAD CHICK

Observed multiple TCS foods holding above 41°F. (sliced tomatoes=43°F & 44°F, sliced cheese=44°F, buffalo chicken salad=46°F, olivia's old south chicken salad=44°F, cranberry chicken salad=45°F, fancy nancy chicken salad=47°F & 47°F) CA: Temperature control for safety (TCS) food shall be maintained at 41°F or below or 135°F or above. COS: All TCS foods holding above 41°F were discarded since they were found to be out of temperature for more than four hours. Recommend cooler that held sliced tomatoes to be service. Cooler will be rechecked by health dept to ensure internal temperature is maintained at 41°F or below

Observed black build-up on interior of drink dispenser nozzles in the drive thru area and in lobby. CA: Equipment such as, beverage dispensing nozzles, shall be cleaned at a frequency necessary to preclude accumulation of soil. COS: PIC assigned employee to remove soiled dispensing nozzles and have them washed, rinsed and sanitized. This will be rechecked by health dept.

Observed black buildup and food debris on gaskets of several reach-in coolers throughout kitchen area. Corrective Action: CFSM was notified. Employees were assigned to clean and sanitize all gaskets. This should be done regularly to prevent buildup.

Observed multiple containers of salad (chicken salad, egg salad, tossed salads) cooling with lids tightly secured in reach-in cooler. Corrective Action: Discussed cooling procedure and methods with PIC. PIC designated an employee to move all salads prepared this morning to walk-in cooler with lids turned to allow them to properly cool to 41 deg F or below.

Observed multiple potentially hazardous TCS foods cold held at greater than 41 degrees Fahrenheit in prep top cooler. Observed multiple instances of chicken salad being cold held above 41 degrees Fahrenheit in prep top cooler on main prep line. CA: Discussed proper cold holding temperatures and procedures for TCS foods with PIC. PIC discarded all TCS foods that had been stored in prep top cooler for greater than 4 hours. PIC moved all TCS foods stored in prep top cooler for 2 hours or less to walk in cooler to be properly cooled down. PIC will use time as a public health control for all TCS foods stored in prep top cooler until cooler can be properly serviced by a licensed professional. This will be rechecked by the Health Department.