Swanson

Observed pans of baked chicken thighs (123°F) and baked chicken breast (129°F) inside the warmer cabinet. Ambient air temperature of the unit is 127°F. Temperature drop suddenly once the door opens, recommends have the unit serviced. 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 135°F or above, Person in charge removed the chicken in order to be reheated and adjusted the unit's temperature. Ambient air temperature increased to to 139F before leaving.

Observed container of cooked white rice cooling while tightly covered. Food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The container were air vented.

Observed the hot water from the hand sink in the women's restroom at 78°F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the temperature adjusted to 85°F or above.

Observed cooked beef tips (43-47F) inside of the walk-in cooler above 41F. The ambient air temperature of the walk-in cooler at 38F. Possibly, the cooked beef tips were not 41°F or below before being transported to the restaurant from another permitted establishment. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Beef tips discarded.

Observed 0 Parts Per Million (ppm) of chlorine sanitizer solution at the dish machine. The chlorine sanitizer solution must be at 50 ppm. The sanitizer solution must be of the proper strength to sanitize equipment and utensils. Use the three-compartment to wash, rinse, and sanitize equipment and utensils until the dish machine is repaired.

Observed several containers of beef tips cooked yesterday inside the walk in cooler with temperatures between 44F-47F. Ambient air temperature of the walk in cooler is 41F. Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Food discarded.

Observed heavy condensation on the containers of cooked beef tips inside the walk in cooler and tightly covered while in the cooling stage. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls or loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food discarded due to time and temperature parameters were not met. Train staff on proper cooling methods.

Observed a green stainless steel cup under the prep area in the main kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Please use single-use cup with a lid and straw.

Observed an employee dump ice in the handwashing sink in the main kitchen area. A handwashing facility may not be used for purposes other than handwashing. Please use handwashing sinks for handwashing only.

Observed raw chicken (45-46 F), devil egg mix (48 F), and coleslaw (51 F) inside of the chef base unit above 41 F. The ambient air temperature is 46 F. Possibly the unit doors were not closed completely, allowing the air to exit out of the unit. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Coleslaw discarded, raw chicken and devil egg mixture moved to walk-in cooler/placed on ice, and foods inside the unit for less than 4 hours were moved to the walk-in cooler. Please have the unit serviced/repaired and keep the doors closed when not in use.

Observed several flies inside the kitchen and prep areas. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Make sure the fly fan is turned on for when the door opens to prevent flies from entering inside of the establishment.