Scoville Hot Chicken

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked chicken wings cooling inside large pan covered tightly with food grade wrap and stacked under another container at the prep bottom equipment. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Removed.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from previous years posted and not current inspection report. CA: Current inspection report shall be posted at all times. COS: EHS gave inspection report to post.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build up on the fryer area ventilation. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: No paper towels available at main kitchen’s hand sink. CA: Each hand washing sink shall be equipped with hand drying provisions. COS: PIC brought paper napkins to sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with black build up on dispenser area in main kitchen. CA: Food contact surfaces and equipment must be clean to sight and touch.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the baseboards not in good repair throughout the main kitchen. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have baseboards repaired.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels provided at handwashing sink inside main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf CA: EHS advised PIC to place paper towels at handwashing sink.