Chicken Salad Chick

Observed several containers of recently prepped chicken salad tightly covered and stacked while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Unstack and either loosely cover or uncover the chicken salad.

Observed the side door of the dumpster open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment.

Observed several containers of recently prepped chicken salad tightly covered and stacked while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Unstack and either loosely cover or uncover the chicken salad.

Observed no inspection report posted at the drive-thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window, allowing customers to easily read the score, date of inspection, and establishment information. Post today's inspection report.

Observed sour cream and shredded cheese in an ice bath at the expo that were 55F. 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. There was insufficient water in the ice bath, or the items were not fully submerged in the ice bath. The person in charge should ensure ice baths are maintained and used correctly. Sour cream was disposed of at the time of inspection.

Observed an employee in the expo area around ready-to-eat foods wearing a watch. 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. Facility shall educate its staff on what jewelry is appropriate when preparing food.

Observed the handwashing sink next to the ice machine and the handwashing sink next to the walk in cooler in the main kitchen unable to dispense paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.

Observed the handsink across from the three compartment sink with a damp towel and brush stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Person in charge (PIC) removed items from handsink. Educate employees that handsinks cannot be used for other purposes other than handwashing and nothing can be stored inside of them.

Observed the handsink next to the walk in cooler unable to dispense paper towels because it needs new batteries. All handsinks shall have a hand drying provision available at all times. Add new batteries so that the dispenser can dispense paper towels for handwashing.

Observed a pink-like substance along the baffle of the ice machine. Food contact surfaces must be cleaned frequently enough to prevent contamination. Drain ice from the ice machine and then wash, rinse, and sanitize the ice machine. Corrected on Site (COS): The Person In Charge (PIC) began cleaning the ice machine.

Observed sliced tomatoes (49F), salad (48F) being stored in the Reach in cooler above 41F in the main kitchen. The ambient air temperature of the unit is 52F. 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. The person in charge voluntarily moved all items to the walk in cooler since they were just prepared this morning.