ROASTED CHIX D.F

Violations (12)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler cards for employees on site.Corrective Actions: Ensure all employees have food handler cards at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no paper towels in the restroom.Corrective Actions: Ensure paper towels are available at every hand sink at all times.

• 20

  Proper cooling time and temperatures

  Observed chicken in the reach in silver refrigerator in the front service area at 100*F and was cooked at 930am. Chicken was reheated and recooled.Corrective Actions: Ensure food is cooled properly from 135*F to 70*F in 2 hours and then to 41*F in 4 hours.

• 21

  Proper hot holding temperatures

  Observed the meat and cooked peppers in the reach in warmer was at 129*F.Corrective Actions: Ensure all hot held food is kept at 135*F or higher.

• 22

  Proper cold holding temperatures

  Observed the cheese and lettuce and other foods in the prep cooler with an internal temperature of 45-51*F at the beginning of the inspection. Observed the temperature was the same at the end of the inspection. Notified the manager to discard any items over 41*F.Corrective Actions: Ensure all temperature as a control for safety food is kept T 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed some date labels missing on individually packaged foods and other prepped vegetables.Corrective Actions: Ensure all prepped foods are date labeled.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the cooling prepped foods stacked together in the reachin cooler.Corrective Actions: Ensure cooling foods are seperated in the cooler to allow for air flow and faster cooling.

• 38

  Insects, rodents and animals not present

  Observed ants throughout the facility. Unable to provide a pest control service report during the inspection.Corrective Actions: Ensure to have a pest control service within 7 days and send the service report to TCPH.

• 41

  Wiping cloths; properly used and stored

  Observed soiled wiping cloths on counters.Corrective Actions: Ensure wiping cloths are stored in a sanitizer solution in between uses to prevent bacterial growth.

• 52

  Sewage and waste water properly disposed

  Observed the ice machine drain had an insufficient air gap. Observed the 3 compartment sink did not have an air gap.Corrective Actions: Ensure the ice machine and the 3 compartment sink have a sufficient air gap.

• 55

  Physical facilities installed, maintained, and clean

  Observed the tile under the 3 compartment sink is missing. Observed the ceiling tiles inthe dry storage were absorbent.Corrective Actions: Ensure flooring and ceiling tiles are smooth, durable, non-absorbent, and easily cleanable.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed the light bulbs in the vent hood were not shatter proof and had no cover.Corrective Actions: Ensure the lights in the vent hood are shatter proof of have a cover.