Wow Chicken

Used cleaning cloths were left out on the food prep area. , , Operator removed cloths and put new ones in the newly prepared chlorine sanitizer solution buckets at 100 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

1. Uncooked raw chicken was submerged in two stainless steel containers thawing with a temperature at 6.5°C., , The chicken was stored in the fridge to thaw., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Deep-fried chicken was left on the counter to cool, with an internal temperature ranging from 33.3°C to 35°C. The operator indicated that the chicken had been cooling for approximately one hour; however, no timer was in place to track the duration of the cooling process., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.

1. Cooking oil by the fridges adjacent to the cookline was being stored on the ground. , , Ensure all food items should be stored at least 6 inches off of the ground.

Chlorine test strips were expired but still operational., , Please get new test strips that are up to date.

1. Shelves in the back area are finished with untreated wood. , , Please finish shelving with a material that is smooth, nonporous, and easy to clean., , 2. Three vent covers on the ceiling ducts were missing., , Please install vent covers on all ceiling ducts.

The freezer at the front of the store had significant ice buildup and icicles hanging from the top. , , The temperature was still below 0°C but the ice formation should not be occurring to that degree., , Please defrost the freezer to remove the ice and fix the freezer to prevent ice from building up in the future.

1. The handles and door of all the fridges were dirty and had debris build up., , Please clean the fridge doors so they are clean and sanitary. , , 2. Hard to clean areas, such as the floor under the burners, friers, and under the containers in the dry storage area were dirty and had food debris build up. , , Please clean all hard to clean areas to ensure sanitary conditions. , , 3. The filters on the ventilation canopy hood were dirty and had grease and other deposit buildup., , Clean ventilation canopy hood and its filters so it is sanitary., , 4. The curtain separating the front area and kitchen areas was visibly dirty, , Wash the curtain so it is clean and sanitary.

1. Sanitizer solution buckets and spray bottle were measured under 100pm with chlorine test strips., , Operator prepared the chlorine sanitizer solution and was educated on how to mix and test an approved sanitizer solution., , Replace the sanitizer solution bucket every 2 hours., , 2. Cleaning cloths were left out on the food prep area. , , All cleaning clothes should be stored in a sanitizer solution. , , Operator removed cloths and put new ones in the sanitizer solution buckets.

1. 2 bowls of fried chicken that were left out at room temperature for cooling. A temperature of 17.1°C and 17.2°C respectively were recorded with a probe thermometer. No timer was present to indicate how long the food was cooling for. , , For proper cooling to take place, food needs to be cooled from 60°C - 20°C within 2 hours, and 20°C to below 4°C within 4 hours., , Operator threw discarded the food during the inspection., , 2. Recently cooked fried chicken was being cooled at room temperature without a timer. A temperature ranging from 22°C - 27°C was recorded and the operator indicated the chicken was out for about 2 hours., , Operator moved the chicken to the fridge to finish cooling., , 3. No probe thermometer was present on site to check cooking temperature. Infrared thermometer was available., , Please obtain a probe thermometer and keep onsite at all times.

Operator could not demonstrate proper manual dishwashing steps in case the mechanical dishwasher stopped working., , Operator was educated on the proper procedure and how to wash, rinse, and sanitize in a 2-compartment sink.

1.Scissors were found in the hand sink. Hand sinks need to be unobstructed and available for use at all times., , Scissors were removed., , 2. Back sink had no hand soap available. , , Operator brought soap for the hand sink.

1. Cooking oil by the fridges adjacent to the cookline was being stored on the ground. , , Ensure all food items should be stored at least 6 inches off of the ground.

Chlorine test strips were expired but still operational., , Please get new test strips that are up to date.

1. Shelves in the back area are finished with untreated wood. , , Please finish shelving with a material that is smooth, nonporous, and easy to clean., , 2. Three vent covers on the ceiling ducts were missing., , Please install vent covers on all ceiling ducts., , 3.The wall behind the burners were covered in aluminum foil, which was dirty and not easy to clean., , Remove the aluminum foil behind the burners.

The freezer at the front of the store had significant ice buildup and icicles hanging from the top. , , The temperature was still below 0°C but the ice formation should not be occurring to that degree., , Please defrost the freezer to remove the ice and fix the freezer to prevent ice from building up in the future.

1. The handles and door of all the fridges were dirty and had debris build up., , Please clean the fridge doors so they are clean and sanitary. , , 2. Hard to clean areas, such as the floor under the burners, friers, and under the containers in the dry storage area were dirty and had food debris build up. , , Please clean all hard to clean areas to ensure sanitary conditions. , , 3. The filters on the ventilation canopy hood were dirty and had grease and other deposit buildup., , Clean ventilation canopy hood and its filters so it is sanitary., , 4. The curtain separating the front area and kitchen areas was visibly dirty, , Wash the curtain so it is clean and sanitary., , 5. Both the women's and men's washroom had dirty floors., , Please clean the floors so they are in a clean and sanitary condition.

There was food debris and dirt accumulated on the floors in the dry storage area, mop closet, and underneath the standing refrigerator., , Thoroughly clean the floors in the dry storage area, mop closet, and underneath the standing silver coolers.

The concentration of the chlorine sanitizing solution in the spray bottle was 0ppm., , Ensure the concentration of the chlorine sanitizer in spray bottles is 100 ppm. Verify , the concentration using chlorine test strips. Prepare and maintain a written concentration verification log and keep records onsite.

1. A food handler was observed wearing gloves handling chicken, then the food handler ran , their fingers through their hair and tied their hair, all without removing the gloves or , handwashing. The same gloves were then used to handle the chicken again., , Ensure that gloves are removed between tasks to prevent cross-contamination. Food handlers must properly handwash directly after gloves are removed and before donning new gloves. , , 2. Used gloves were stored in the flour coating tray., , Discard gloves after each use. Do not store used gloves in the food items or on , surfaces.

The high temperature dishwasher did not reach an adequate sanitizing temperature. The , maximum temperature recorded was 64.1 degrees Celsius., , Ensure the temperature of the mechanical dishwasher’s sanitization cycle is above, 71 degrees Celsius at the plate level.

Utensils were stored in the hand sink basin in the front service area., , Do not store items in the handwashing sink. The sink must remain accessible at all , times for handwashing.

There was no hot running water available for the operation of the food establishment. Staff reported that the hot water stopped flowing the previous day., , Reinstate the hot water supply. Ensure that there is a constant supply of hot running water of sufficient quantities available to meet the needs of the operation.

1. Mice droppings were observed on the floor in the dry storage area and in between the standing silver coolers., , Remove the mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings., , 2. Pest control records were not available., , Implement an integrated pest control program for the exterior and interior of the food , establishment. Seal all potential entry points. Provide a copy of the monitoring reports to an , Alberta Health Services, Public Health Inspector for review.

There was food debris and spillage on the interior surfaces of the standing coolers., , Thoroughly clean and sanitize the interior of the standing coolers.

There was food debris and dirt accumulated on the floors in the dry storage area, mop closet, and underneath the standing refrigerator., , Thoroughly clean the floors in the dry storage area, mop closet, and underneath the standing silver coolers.