Wal-Mart

Inspector notes: Observed TCS foods with internal temperatures ranging from 116-133*F when measured with a probe thermometer, including: chicken wings, boneless wings, taquitos, wedge fries, beans, potatoes, corn and mac and cheese. PIC stated the foods were on time as a control but no timestamp was observed on the foods. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed fried chicken breasts with internal temperatures observed at 27*F, 68*F and 102*F. Observed the outer edges of the breasts at 165*F or above and other cuts of chicken cooked to 165*F or higher. Per PIC, wings, legs, and thighs are supposed to be cooked in one fryer and breasts are to be cooked in the other since they have different cook time requirements. 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 chicken). PIC placed the undercooked breasts into the fryer to continue cooking. Observed a final cook temp of 165*F on all chicken pieces at the time of inspection. Advised PIC preparing all cuts of chicken in the same fryer at the same time may be overloading the fryer so inner portions may not reach high enough fry temps