Frys Food Stores

Inspector notes: Observed fried chicken removed from the deep fryer then cook stated was fully cooked after verifying with the establishment's probe thermometer. Employee observed measuring cook temps at/above 165*F with a properly calibrated probe thermometer but with measurements not being taken from the thickest part of the chicken breast. Observed the same chicken breasts measured by the cook at 138-155*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for poultry). Observed the chicken breasts tightly packed on the lower three racks of the chicken fryer where undercooked breasts were observed. PIC placed the chicken back in the fryer to continue cooking for an additional 4 minutes. Observed all pieces of chicken fully cooked to 165*F or higher. Advised PIC to retrain on fryer setup, fry basket organization, and probe thermometer placement to ensure all chicken is fully cooked

Inspector notes: Observed a fly light installed above a prep table above prepackaged condiments, utensils and containers. Discussed relocating fly lights to areas not above food or food contact surfaces or removing the table from under the fly light to prevent contamination

Inspector notes: Observed dishes actively being washed, rinsed then sanitized in quat sanitizer by being dipped then immediately removed with a 1 second contact time. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications (40-60 seconds). Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed fried chicken removed from the deep fryer then cook stated was fully cooked after verifying with the establishment's probe thermometer. Employee observed measuring cook temps at/above 165*F with a properly calibrated probe thermometer but with measurements not being taken from the thickest part of the chicken breast. Observed the same chicken breasts measured by the cook at 128*F, 133*F, 143*F and 160*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for poultry). Observed the chicken breasts tightly packed on the lower three racks of the chicken fryer where undercooked breasts were observed. PIC placed the chicken back in the fryer to continue cooking for an additional 4 minutes. Observed all pieces of chicken fully cooked to 165*F or higher. Advised PIC to retrain on fryer setup, fry basket organization, and probe thermometer placement to ensure all chicken is fully cooked