CHICK N CHILL LLC

Violations (10)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager at the start of the inspection. Corrective Actions: Ensure a food manager is on site at all times.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler cards for 3 out of 5 employees.Corrective Actions: Ensure all food handling employees have food handler cards.

• 8

  Hands clean and properly washed

  Observed employee put on gloves without washing hands before making a snow cone. Observed an employee wash hands and then turn the faucet off with their bare hand. Observed an employee begin cooking without washing hands after coming from another room. Observed employee go from washing dishes to preparing food without washing hands.Corrective Actions: Ensure employees wash hands before preparing food. Ensure employees wash hands in between taks and before putting on gloves. Ensure employees wash hands for 20 seconds with soap in 100*F water rubbing hands vigorously and then dry hands and turn off the faucet with the paper towel.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a sanitizer bucket in the hand sink on the counter.Corrective Actions: Ensure the hand sink is available at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink by the kitchen entrance is not able to be turned on and is blocked by a prep table.Corrective Actions: Ensure the hand sink is accessible at all times.

• 22

  Proper cold holding temperatures

  Observed mayo on the counter at 75*F.Corrective Actions: Ensure mayo is kept in the refrigerator to ensure the temperature remains 41*F or lower at all times.

• 24

  Time as public health control: procedures and records

  Observed chicken battering water at 80*F using time as a control without a time stamp.Corrective Actions: Ensure chicken battering water is time stamped. Ensure procedure for using time as a control is sent to TCPH and available on site.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed meat left on the counter cooling.Corrective Actions: Ensure to use a controlled cooling procedure.

• 39

  Contamination prevented during food preparation, storage and display

  Observed snow cone ice put in the reach in freezer next to the drive thru with no cover. Observed powdered sugar with no cover next to the hand sink.Corrective Actions: Ensure all food is protected from contamination at all times.

• 40

  Personal cleanliness

  Observed employee prepping a snow cone was wearing bracelets.Corrective Actions: Ensure employees are not wearing jewelry while prepping foods.