Inspection findings | Inspection Date | Type | Comments |
---|---|---|---|
No violation noted during this evaluation. | 7/20/2011 | Operation is currently cooling and reheating chicken in bulk. Operation will be a risk level 4 for the 2012-2013 license season. COLD HOLDING- Shredded cheese had an internal temperature of 43°F-45°F. Maintain potentially hazardous foods cold at 41°F. Small amount of cheese in holding unit. Temperature of kitchen may be effecting food temperature from opening unit. Accurate long stem thermometer available for use. Raw chicken stored separate from ready-to-eat foods. Chemicals were properly stored and labeled. Chicken is shredded then cooled in a small portion. Barbecue sauce is added to chicken and reheated and stirred in the microwave to 165°F and above. |
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