LISAS CHICKEN & SEAFOOD

Procedures for responding to vomiting and diarrheal events

Observed no bodily fluid cleaning kit or procedure with necessary supplies on site.Corrective Actions: Ensure to have a bodily fluid cleaning kit or procedure with necessary equipment on site at all times.

Hands clean and properly washed

Observed employee wash hands in the 3 compartment sink. Corrective Actions: Ensure employees wash hands in the hand sink only.

Proper date marking and disposition

Obserbed several prepped food items in the walk in cooler without date labels.Corrective Actions: Ensure all prepped foods are date labeled.

Insects, rodents and animals not present

Observed mouse droppings in the back electrical room. Observed a ceiling tile out of place and several holes in the wall.Corrective Actions: Ensure the room is cleaned immediately. Ensure the room is fully sealed immediately by repairing walls and ensuring all ceiling tiles are in place. Ensure the pest control, servicer is notified of the activity and a service is completed within a week. Ensure the pest control service report is sent to TCPH. Ensure all food is fully sealed nightly and the establishment is cleaned and sanitized. Ensure all activity is cleaned in the morning and all food contact surfaces are resanitized in the morning before food preparations.

In-use utensils; properly stored

Observed several scoop handles touching the bulk food products in several bulk bins and the ice scoop handles being stored touching the ice. Corrective Actions: Ensure all scoops are stored with the handle sticking out of the food product.

Sewage and waste water properly disposed

Observed the hand sink by the drive thru is not attached to any wastewater piping.Corrective Actions: Ensure the wastewater piping for the hand sink by the drive thru is repaired by Monday 9/21/26.

Physical facilities installed, maintained, and clean

Observed the back door was not fully sealed.Corrective Actions: Ensure the back door is fully sealed at all times.

Adequate ventilation and lighting; designated areas used

Observed employee items scattered throughout the facility above food contact surfaces and restaurant food items.Corrective Actions: Ensure all employee items are stored below and away from restaurant food and food contact surfaces.