GHOST CHICKEN

Established procedures for responding to vomiting and diarrheal events

--Observation: Facility does not have a written, established procedure available for responding to the clean-up of bodily fluids.

Separation from food, equipment, utensils, linens, and single service

--Observation: Three containers of cleaning chemicals were observed being stored above boxes of to-go bags and disposable gloves. Corrected by: relocating chemical bottles to an area separated from food, equipment, utensils and single service items.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)

--Observation: Facility does not have a written, established procedure available for informing employees of their health reporting responsibilities.

PHF/TCS foods maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control

--Observation: Layers of individually portioned sauce cups (ranch & yardbird) were observed being stored inside of pans in the top portion of the cold prep table on the cook line. Containers along the bottom of the pan were holding below 41*F. Containers layered along the top were observed at 43*F. Large bottles of yardbird sauce being stored in the top portion of the cold prep table were observed between 43*-45*F. All sauces holding on the interior of the reach-in portion of the table were below 41*F. Corrected by: only storing the individually portioned sauce cups in a single layer and relocating the remaining cups to the interior of the reach-in and relocating the large containers of sauce to the interior of reach-in cooler.