Frys Food & Drug

Inspector notes: Observed chicken cooked from a raw state pulled from the fryer. Employee confirmed chicken had reached final cooking temperature and the chicken would be put in display case for customers after checking internal temperature with probing thermometer. Inspectors probing thermometer read 150*F for an internal temperature at the thickest part of the chicken breast as well as the deli thermometer after placing in the thickest part of the chicken. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Employee was instructed to continue cooking the chicken until the thickest park of the chicken reached 165*F

Inspector notes: Observed quat sanitizer concentrations in the in use three compartment sink above 400ppm at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Instructed employee to add water and dilute the concentration in the three compartment sink until quat sanitizer concentrations reached 150ppm-400ppm. Employee was instructed to rewash dishes previously sanitized in the correct quat concentration levels