No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 28-June-2022
| Comments |
|---|
| Received a complaint of a foodborne illness after a customer consumed a chicken sandwich at the facility. Upon arriving, asked PIC what each component of their chicken sandwiches entails. PIC stated the components to a chicken sandwich are chicken, pickles, mayonnaise, and the bun. From there, I asked that the PIC walk me through each process these components go through before being given to a customer for purchase. Upon walking through each process, no violations were observed for any of the sandwich components during the time of inspection. The chicken is received frozen and put into the freezer upon arrival. Once needed, the chicken is placed in containers in the cooler to thaw for 24 hours. From there, the chicken has two days to be brought to the chicken station to be fried. The pickles and the mayonnaise are received at a temperature at or below 41 degrees and they are immediately stored in the walk-in cooler upon arrival. The mayonnaise is date marked on the box. During the time of inspection, the mayonnaise refills were date marked for November 22, 2022. Lastly, the pickles are date marked for 30 days after being taken out of their original container. The tongs used to grab these components are washed, rinsed, and sanitized every 2 hours and kept clean between intervals. The buns are kept packages and separate from any possible contaminants. All foods are kept in sealed containers until cooked and are stored at least 6 inches above the ground. No violations observed during the time of inspection. |