Fry's Marketplace

Inspector notes: Observed employee at the deli confirm chicken pulled from the fryer had reached final cooking temperature and had finished cooking after checking with their probing thermometer. Inspector checked chicken cooked from raw state with probing thermometer and the internal temperature at the center of the largest chicken breast was 120*F. Inspector confirmed with establishments probing thermometer the internal temperature at the center of the chicken breast was 120*F. 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 further cook the chicken and after cooking, inspector and employee confirmed with both probing thermometers the center of the largest chicken breast had reached a final cooking temperature of at least 165*F

Inspector notes: Observed baked chicken between 120-129*F and chicken tenders at 125*F in the hot holding unit at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. According to PIC, the TCS food items had been cooked to at least 165*F within the past 2 hours. PIC chose to voluntarily discard TCS items under 135*F instead of reheating to 165*F

Inspector notes: Observed leaking faucet at the prep sink by the handwashing sink. All plumbing must be maintained in good repair at all times. PIC placed a work order for the sink at the time of inspection

Inspector notes: Observed broken missing tile and separation of tile along floor wall junction on by the deli walk in freezer and chicken walk in cooler. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection