Krispy Krunchy Chicken

Observed chicken tenders tempting between (110F-122F) on the bottom row of display stand below 135F. Per person in charge, the chicken tenders were placed inside within 2 hours prior to my arrival. 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. Employee reheated the chicken tenders.

Observed chicken tenders (122F) on the bottom row of display stand below 135F. Per person in charge, the chicken tenders were placed inside the unit 2 hours prior to my arrival. 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. Food item discarded.

Observed several food containers inside the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Employee removed the food containers. Keep handwashing sinks available for use at all times.

Observed food employee preparing and handling chicken batter while wearing a bracelet. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove the bracelet.

Observed the outside dumpster lid open. When there is an outside receptacle (dumpster), the dumpster must be covered/kept closed when not in use. COS: PIC closed the lid of the outside dumpster.

Observed chicken tenders on the bottom row of the display stand with temperatures between 113F-131F. Per person in charge, the chicken tenders were placed inside the unit forty-five minutes prior to my arrival. 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. Upon further observations two of the heating bulbs were not working, employee replaced blown bulbs with new heating bulb.

Observed several Time/Temperature Control for Safety (TCS) foods inside the steam well below 135 F. The water inside the unit was 146F.The unit was possibly the food items were not reheated properly before being placed inside the unit. All hot-hold TCS foods must be 135 F or above. Corrected on Site (COS): Per the food handler, the items were placed inside the unit at 10:00a.m. The food items were moved to the microwave to reheat to 165 or above.

Observed macaroni & cheese being thawed on the counter top per food handler. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less. Corrected on Site (COS):Food handler moved the food item to the walk in cooler to thaw. Educated employee on thawing methods.

Observed several Time/Temperature Control for Safety (TCS) foods inside the steam well below 135 F. The unit was possibly turned down to medium to prevent the food from being too hot or the food items were not reheated properly. All hot-hold TCS foods must be 135 F or above. Corrected on Site (COS): Since the items were inside of the unit for 30 minutes (told per food handler), the food items were moved to the microwave to reheat to 165 or above. Educated the employees about proper hot holding of TCS foods.

Observed the outside dumpster missing the lid that covers the top of the dumpster. When there is an outside receptacle (dumpster), the dumpster must be covered/kept closed when not in use. Contact the agency that provides the dumpster to request for a new dumpster.

Observed container of broccoli, rice and cheese casserole sitting out on the counter with a temperature of 90F. Per employee, the food is kept there until a customer orders the casserole. 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 (57°C) or above. I discussed proper hot holding procedures for time/temperature control for safety (TCS) foods with person in charge, who stated the casserole will be kept inside the steam well going forward. Food discarded.

Observed food employee handling and cooking chicken at the fryers without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put on a hat.

Observed numerous time/temperature control for safety foods holding under the heat lamp below 135°F: Chicken Breast 121°F, Chicken Tenders 105°F, Jambalaya 117°F, Mashed Potatoes 118°F and Rice and Beans 95°F. Also observed pepperoni pizza inside the pizza warmer cabinet with a temperature of 113°F, ambient air temperature of the unit is 114°F. Observed one of the unit's heating bulbs not working, worker replaced the bulb. 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. Some of the food items were recently placed under the heat lamp were removed to be reheated and the rest were discarded.