DAVES HOT CHICKEN

Violations (6)

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer was 0 ppm. Manager adjusted to 100 ppm. **Corrected On-Site**

  High Priority

• 22-45-4CriticalCorrected on site

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm. Manager adjusted to 100 ppm. **Corrected On-Site**

  High Priority

• 24-05-4

  Clean plastic spoons not stored inverted or in a protected manner above the 3 compartment sink.

  Basic - Clean plastic spoons not stored inverted or in a protected manner above the 3 compartment sink.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled at the cook line.

  Basic

• 22-16-4

  Reach-in freezer interior/shelves have accumulation of soil residues at the cook line.

  Basic - Reach-in freezer interior/shelves have accumulation of soil residues at the cook line.

  Basic

• 53B-10-4

  Records/documents for required employee training do not contain all of the required information.

  Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all food handler trainings missing the DOB.

  Intermediate