Fisher's Kitchen

8-2B: .07(6)(c)Observed multiple lighters store in the same container with utensils. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The person in charge removed lighters and stored them in a separate location.

14A: .04(4)(k)Observed rice spoons stored in water below 135F. Utensils in water shall be kept at 135F or higher. Corrective Actions: Water was dumped. PIC said they would not use water and change spoons every 4 hours.

6-1C: .04(6)(d)Observed hot food cooling at an inadequate rate. See temperature log. Cooked food shall be cooled from 135F to 70F within two hours. The cooling rate shall be adequate to ensure food cools at least 32.5 degrees per hour. Corrective Actions: Food was discarded.

11A: .04(6)(e)Observed cooked food cooling on a prep table at ambient are temperature. Ambient air temperature was 76F. Observed pans of chicken wings cooling 5 high inside the reach in cooler. Observed two containers of curry chicken cooling in deep metal containers with lids. Food shall be cooled using an effective method. Corrective Actions: The person in charge was educated on effective cooling methods. Discussed placing food immediately inside a cooler/freezer without lids. Demonstrated how to cris-cross pans of wings to help food cool faster.

6-1B: .04(6)(f)Observed several pans of cooked chicken with an internal temperature below 135F. Chicken was holding in an oven. Hot held food shall be kept at 135 at all times. Corrective Actions: Food was discarded.