Chickii

Inspector's notes

Observed no Certified Food Protection Manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated they are scheduled to take and complete the course within the next month. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed pasta noddle's and cheese sauces being hot held at 100°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two batches of fries (89-125°F) hot holding below 135°F. One batch was in a plastic bucket on the counter, and the other batch was in the fryer basket. Staff stated all fries had been fried less than an hour before the temperature measurement. Alerted the manager, who placed all the fries in the prep table to cool. Discussed alternative hot holding methods with the manager. The manager stated that they purchased a heating lamp for the fries and will bring it. Discussed hot holding requirements with staff. Fries are to be cooked to order until the lamp has been set up and is maintaining hot foods at 135°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken on the counter (54-58°F), raw chicken (55-65°F), and cooked wings (51-55°F) in the top prep line cooling unit above 41°F. The Person in Charge (PIC) was alerted and moved the raw chicken on the counter to the refrigerator. The prep table was open and had large gaps at the top of the unit allowing cool air to escape out of the top of the unit. Once the top of the unit was closed and the gaps covered, the unit was measuring under 41°F with the min/max. Discussed cold holding requirements and proper maintenance of the prep tables with the manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken thawing at room temperature. Alerted the manager, who moved the raw chicken to a standing refrigerator, at the time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation. The manager stated he was planning to sign up an take the test in person before the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee handwashing sink, by the prep tables and stove top, without soap available. The manager brought soap from another location at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a rice scoop stored in 70°F water out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop and placed it in a dry container. Discussed approved utensil storage with PIC: In-use utensils must be stored in a clean, dry location, and changed every 4 hours; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bubbling soap in the rinse basin of the three compartment sink. Alerted staff who changed the water at time of inspection. The rinse basin is to be changed every time it becomes either contaminated or soapy to ensure a thorough rinse step before sanitizing. Soap can block the sanitizer from effectively reaching all surfaces. Discussed wash, rinse and sanitize expectations with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) was onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken( (64°F) wings and breaded raw chicken (53°F) in a prep table above 41°F. The prep table was at 63.0°F with the min/max. The prep table had been left open and pans were missing from the top tray table. Discussed keeping trays placed in the top of the prep table to keep cold air from escaping through the top compartment. The chicken had been in the prep table for 2 hours. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chlorine chemical sanitizer was available onsite. Alerted manager who ran out to obtain chlorine chemical sanitizer at time of inspection. Discussed the importance of having chemical sanitizer available to properly wash, rinse and sanitize dishes. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating. Observed fried chicken (85-120°F) in a fryer basket and on drying racks measuring below 135°F. The manager stated the all chicken products are double fried and will be fried again before consumption. The fried chicken had been out for 30 minutes to 2 hours. Chicken was moved to the refrigerator at time of inspection. Discussed implementing a Time Control safety measure to chicken between the first and second fry step to ensure chicken does not exceed 4 hours outside of temperature control. Provided guidance on hot holding and time control. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed three compartment sink with the sanitizer compartment measuring at 200 PPM of Chlorine. Staff remade the sanitizer in the three compartment sink correct Chlorine concentration, at time of inspection. Reeducated staff on the recommended range of use for chlorine (50-100 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed a box of raw chicken (65°F) drums sitting out a room temperature. The manager was alerted and reeducated on thawing requirements. The box of chicken drums were placed out at room temperature around 1 hour and fifteen minutes earlier. The manager moved the chicken drums to the refrigerator, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a rice scoop stored in 77°F standing water out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop and placed in in a dry cup. ]The dipper well faucet was already turned on. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4 hours Discussed approved utensil storage with PIC. Correct By: Corrected At Time Of Inspection