Inspection summary
The inspector observed an employee attempt to sanitize prep table with a wiping cloth that was stored in a chlorine solution of less than 50ppm.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. [2]
The inspector also observed two bins of raw chicken wings prepared last night that had not cooled to 41F within 4 hours.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. [3]
A separate finding described facility using improper cooling methods such as cooling large quantities of raw chicken wings in large plastic containers with tight-fitting lids stacked closely together.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). [4]