TENDER TENDERS

Observed cellulose wet wash mixture for chicken at 77 F on back prep top table since 9 AM per employee. Observed cut tomatoes at 48 F inadequately placed in an ice bath across from ventilation hood and raw breaded chicken adjacent to tomatoes at 53-65 F. Employee stated chicken has been out of refrigeration for only 5 minutes and is about to be fried. Observed chipotle mayo and house sauce at 55 F on Coldline refrigeration unit behind front counter. Ambient temperature of unit measured 44-47 F. Instructed employee to relocate cut tomatoes and breaded chicken to refrigeration unit measuring 41 F or below and sauces to unit below measuring 41 F. Food items relocated to proper refrigeration. Ensure potentially hazardous food are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust Coldline refrigerator behind front counter to cold hold at 41 F or below and discontinue use until repaired. Facility may utilize Time as a Public Health Control (TPHC) for wet wash mixture for today and discard mixture at 2 PM. Provided TPHC guidelines and logs.

Code CHSC 113996