CHICKEN KITCHEN

Violations (11)

• 03B-01-6CriticalCorrected on site

  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 mash potatoes (123F - Hot Holding) at back storage oven. Employee reheated product. Recheck; mash potatoes (173F - Reheating) **Corrected On-Site**

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards by prep area front counter.

  Basic

• 13-07-4Repeat

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing wrist watch while preparing food. **Repeat Violation**

  Basic

• 13-03-4Repeat

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

  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 hoods soiled.

  Basic

• 14-17-4

  Walk-in cooler shelves with rust that has pitted the surface.

  Basic - Walk-in cooler shelves with rust that has pitted the surface.

  Basic

• 42-01-4Repeat

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket By bathroom. **Repeat Violation**

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate

• 53B-16-4

  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to answer cooking minimum temperature of chicken.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above back kitchen.

  Basic

• 22-02-4RepeatCorrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee cleaned. **Corrected On-Site** **Repeat Violation**

  Intermediate