- Cooling Methods
Observation: The methods used for cooling were not adequate. Hot chicken is being placed on top of chicken that is being cooled. Chicken is stacked too high in pans with only ice on the bottom of the pans.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Ensure all cooling meets the cooling parameters or discard chicken.
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02/03/2016 | Routine | |
PIC has agreed to use time control for TCS food in two units (condiments and sandwich/salad under counter refrig up front).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: following refrigeration is not holding food at 41 F or below: Salad under counter - cole slaw 50 F. Condiments in back - sliced tomatoes 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Time control will be used for TCS food held in these units.
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08/20/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: following refrigeration is not holding food at 41 F or below: take-out under counter - milk 42 F, cream cheese 45 F. Salad under counter - chicken wrap 46 F, cole slaw 51 F. Condiments in back - chicken salad 43 F, sliced tomatoes 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Suggest using time control for top of condiment area.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Pan was immersed in sanitizer and then immediately removed and placed on drainboard to air dry. Dishes should be in contact with chlorine sanitizer for at least 10 seconds.
Correction: Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Went over proper immersion time with PIC who will inform employees. Dish put back in sanitizing solution for proper amount of time during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals stored above chicken prep table.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles moved to proper location during inspection.
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08/10/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Grilled chicken breasts being cooled on tightly covered sheets pans below food that is already cold. Chicken is 50-65 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Cooling grilled chicken breast uncovered and moved to a better location to facilitate cooling during inspection.
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01/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: under counter ice dream refrig is not holding food at 41 F or below: ice dream 47 F, cherries 47 F (thermometer reading 48 F). Condiments not holding at 41 F or below on top of make table: sliced tomatoes 44 F, chicken salad 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Unit up front had been opened for stocking but this unit will be closely monitored to make sure temperature drops. Temperature down to 39 F during inspection. They will use time control for condiments on top of prep table.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskest on the chicken prep unit are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/23/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket in food prep area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizing bucket reset with proper concentration of sanitizer during inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Pan of chicken from refrigerator placed on floor and then put on top of chicken prep area before being moved to refrigerator below therefore contamination surface of chicken prep area.
Correction: Protect food from miscellaneous sources of contamination. Informed employee of contamination hazard and he sanitized contaminated suface during inspection.
- Critical: Cooling* (corrected on site)
Observation: Chicken breasts noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken breast cooked several hours ago were on trays covered with plastic wrap and were stacked on top of each other. Some of the breasts were still 65-70 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chicken breasts discarded during inspection. They will no longer stack trays and will keep them at least partially uncovered.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Test strips have been ordered.
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11/21/2013 | Routine | |
Suggest cooling leftover chicken used for salads in a single layer on a clean and sanitized tray or cookie sheet and putting it uncovered on the top shelf of the walk-in until it cools down to 41 F or below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloths placed in sanitizing solution during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: chicken salad on line is 45 F - container with chicken salad is on top of another container.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken salad container moved to be in contact with bottom of unit. Salad will be used within 4 hours.
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04/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 1353 West Main Street, Salem, VA 24153 »