Chicken Salad Chick

Approved thawing methods used — Inspector Note: Observed deli meat (turkey) thawing in stagnant water on the counter in the main kitchen area. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS: turkey moved to walk-in cooler to thaw

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being actively washed in the 3-compartment sink with a sanitizer solution (QAC) observed less than 100ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for quaternary ammonium compound (QAC) shall be maintained between 200-400ppm. COS: sanitizer discarded and remade. dishes re-sanitized in a QAC solution observed at 300ppm.