ROUTINE INSPECTION
- Ensure that the flour used for dredging chicken and its container are swapped out every 4 hours. Raw chicken in contact with such renders the flour a potentially hazardous food, and necessitates the proper cleaning/sanitizing of the container at minimum every 4 hours. Recommend subjecting the flour to time as a public health control (4-hour rule). - Ambient of the prep cooler to the left of the grill measured 45F in the lower portion, and 53F in the upper portion. Sauces stored inside are non-potentially hazardous (mayo used is shelf stable). Per staff, only non-potentially hazardous sauces and raw vegetables are stored inside the unit. If facility wishes to store any potentially hazardous foods inside the unit, unit shall be capable of maintaining at 41F or below.
9 reported violations
- K27: Food separated and protected
Raw shell eggs stored directly over a case of lettuce in the two-door upright cooler at the back of the kitchen. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K26: Approved thawing methods used; frozen food
Raw, frozen, chicken observed thawing on the right side drainboard of the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K14: Food contact surfaces clean, sanitized
Heavy accumulation of black, mold-like substance observed on a cutting board. Cutting board not actively in-use. [CA] Food contact surfaces shall be maintained clean. Repair/replace as necessary when cutting boards become too worn/scratched to be properly cleaned.
- K23: No rodents, insects, birds, or animals
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K06: Adequate handwash facilities supplied, accessible
Paper towel dispenser at the hand sink at the entrance of the kitchen lacks a front cover plate. Cover plate appears to have broken off. [CA] Repair dispenser cover plate to ensure that single-use sanitary towels are protected from contamination prior to use.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Facility has attached a hose to the end of the prep sink faucet. Hose extends fully into the basin of the prep sink. Per staff, the prep sink is used for washing raw chicken. Drain pipe of the prep sink discharges directly into a floor sink. [CA] Remove unapproved hose modification to prevent backflow, or else install a backflow prevention device to prevent contamination of potable water system. All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.
- K05: Hands clean, properly washed; gloves used properly
Employee observed handling raw chicken, then touched refrigerator door handles. Employee observed wiping copious amounts of sweat off his face with his hand. Employee was instructed to wash his hands prior to contaminating any food. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
- K04: Proper eating, tasting, drinking, tobacco use
Employee observed eating lunch and drinking from an open top soda can, directly adjacent to containers full of uncovered fried chicken maintained under heat lamps in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
- K01: Demonstration of knowledge; food safety certification
One of the employees present could not provide a valid food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.