|Violations: A summary of the violations found during the inspection are listed below.|
Corrected During Inspection Critical TCS foods not being hot held at the proper temperature. Observed fried chicken holding at 125 degrees Fahrenheit. Hot holding food shall be at least 135 degrees.
Reviewed proper reheating procedures with pic. Pic reheated chicken.
Critical Observed records for pH testing of acidified white rice not updated for multiple days. To ensure rice is rendered non TCS, the pH shall be tested and recorded per the facilities HACCP plan. CCP
Observed accumulation of debris on walls and floor in deli prep area.
|Observed signs posted, social distance markers, sanitizer and employees using masks at time of inspection. Reviewed process for acidification of white rice.|