Golden Krust

4-2B: .05(7)(a)1Observed the interior portion of the ice machine had an accumulation of a black-like substance on the food contact surfaces. Food contact surfaces shall be cleaned to sight to touch.

11C: .04(6)(c)Observed 3 boxes of chicken thawing at ambient air temperature located in front of the fryer station. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The PIC had employee relocate chicken to the walk-in cooler.

15C: .05(7)(a)2,3Observed containers of dry goods located in front of the stove burners that had a buildup of old food debris and residue. Observed the interior portion of the reach-in hot-hold unit had an accumulation of old food residue inside of it. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed the wall in front of the fryers had a buildup of old food residue. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1B: .04(6)(f)Observed plantains, fried chicken, and whole fried fish hot holding below 135F in the hot holding unit. Observed jerk chicken at the main serving line, hot holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC placed a plastic wrap with holes on the fried chicken, and placed the whole fried fish and the plantains in the oven for rapid heating. PIC had food employees place the jerk chicken back into the oven for rapid heating.

11C: .04(6)(c)Observed a container of frozen curry chicken thawing on a rolling cart across the fryers in ambient air. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC (person in charge) had food employee place the raw chicken in the walk-in-cooler for proper thawing.

2-1B: .03(5)(c)Observed food employee handle raw chicken while wearing gloves, then discarded the soiled gloves, wiped hand with disposable paper towel and then put on fresh gloves. Then the food employee went into the walk-in-cooler. Food employee then walked out of the walk-in-cooler and then proceeded to the reach-in-cooler and grabbed butter. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee washed his hands before slicing butter.

2-2B: .03(5)(j)1&2Observed food employee drinking coffee in the warewashing/prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: PIC (person in charge) had food employee go outside to drink coffee.