Chopt

Inspector notes: Observed rice in the main kitchen warmer holding at 120F. CA:f) Time/Temperature Control for Safety Food, Hot and 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) or below or 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) or above. P COS: PIC discarded food iteam

Inspector notes: Observed 2023 permit posted during the time of inspection. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Provided a picture of the current permit and a physical copy to the PIC and advised to post the current permit in a location visible to the public.

Inspector notes: During the inspection, it was observed that in-house dressings and chicken were not being maintained at the recommended safe temperature of 41°F or below for cold-held items. The Greek Yogurt Tzatziki was measured at 52°F, the Blue Cheese dressing at 47°F, and the Honey Dijon dressing at 60°F. It was suggested to place these dressings on ice to help maintain the correct temperature. Initial temperature readings for the chicken were 44°F, 43°F, and 44°F. CA: 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) or below COS: Dressings were moved to a separate cooler. Chicken was moved to reach in freezer.

Inspector notes: During the inspection, it was observed that lettuce was being cut prior to being washed.It is recommended to wash produce thoroughly before any cutting or preparation. COS: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. CA: Lettuce stopped being cut

Inspector notes: During the inspection, it was observed that chicken was tightly wrapped, which prevented it from cooling down adequately to the required temperature of 41°F or below. It is recommended to loosely wrap or uncover items during the cooling process to allow for proper airflow and faster cooling CA:When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Chicken was moved to the freezer