Chick'ncone

Inspector notes: Inspector observed cold-held TCS food product (in the prep top unit) held greater than 41degrees F. COS PIC discarded. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Inspector notes: Inspector observed label residue on utensils. COS PIC pulled utensils for rewash. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Inspector observed facility without a written allergen consumer notification. CA: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Inspector notes: Inspector observed FWC throughout the kitchen and the restrooms with buildup of white & black residue. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Inspector observed front door propped open with chair. COS PIC closed door. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:(i) Filling or closing holes and other gaps along floors, walls, and ceilings;(ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Inspector notes: Observed all parts of chicken wing not cooked to a minimum temperature of 165 degrees F. PIC stated the facility cooks raw chicken to 159 degrees F and greater. COS PIC will cook all parts of raw chicken to a minimum temperature of 165 degrees F or greater. Advised menu must have an advisory if choosing to undercook, and menu would need to be reviewed by the local health authority for prior approval.

Inspector notes: Observed Hand Sinks in Main Kitchen and Restrooms without hot water available. Plumber called to service the sinks. Hot water is available at 3 compartment sink. Advised to have hot water (85 degrees F or greater) at all hand sinks. Until Hand Sinks are maintained PIC will obtain hot water for hand washing from the 3 compartment sink.