CHICKEN KITCHEN

Violations (5)

• 01B-07-4Critical

  Food with mold-like growth. See stop sale.

  High Priority - Food with mold-like growth. See stop sale. Observed at walk in cooler container of 8 whole red peppers molded.

  High Priority

• 22-43-4CriticalCorrected on site

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). Operator diluted solution to 300ppm. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line hot box sweet plantain (121F - Hot Holding). As per operator less than 2 hours. Operator removed to begin reheating. **Corrective Action Taken**

  High Priority

• 25-05-4

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed at dry stored area at rear kitchen 3 boxes of single serve bowls stored on floor.

  Basic

• 36-50-4

  Unclean building components, attachments or fixtures.

  Basic - Unclean building components, attachments or fixtures. Observed for cook line hood filters soiled with grease build up.

  Basic