Super Chix

Food properly labeled; original container — Inspector Note: A gallon of milk stored inside the walk in cooler had an expiration date of 4/21/26. CA: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: The milk was discarded.

Food properly labeled; original container — Inspector Note: Squeeze bottles of sauces stored inside the prep unit and countertop was observed not labeled. Seasoning containers stored near the grill and a bulk container of flour stored near the walk in cooler was observed not labeled. CA: Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled with the common name of the food, or if there is no common name, an adequately descriptive identity statement. COS: The food items were labeled.

Food-contact surfaces: cleaned & sanitized — Inspector Note: The concentration of the sanitizer buckets stored on the prep line tested at 0PPM for QAC or chlorine. CA: 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), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. COS: The sanitizer buckets tested at 200PPM for QAC.

Proper cold holding temperatures — Inspector Note: A container of butter stored on a shelf above the prep unit on the front prep line held cold holding temperatures above 41F. CA: Cold holding, except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: The butter was discarded.

Proper hot holding temperatures — Inspector Note: The chicken tenders held inside the warmer unit on the front prep line held hot holding temperatures below 135F. CA: Hot holding, except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C). COS: The chicken tenders were discarded.