GOLDEN CHICK 1338

Proper disposition of returned, previously served, reconditioned and unsafe food

Observed expired chicken batter in the walk in, discard date stated 9/9/26.Corrective Actions: Ensure expired foods are discarded upon expiration.

Proper cold holding temperatures

Observed chicken, fish, and other temperature as a control for safety foods with an internal temperature of 50*F. Manager stated they just had a delivery and the door was kept open. The walk in freezer door was kept open after that point in the walk in and the internal temperatures dropped to 47-48*F. The manager will be monitoring the temperature and putting several items in the walk in freezer and putting the items in an ice bath. Management was told to discard all food items wi5 an internal temperature above 41*F at 530pm.Corrective Actions: Ensure all temperature as a control for safety foods are kept at 41*F or lower at all times.

Proper date marking and disposition

Observed cheese in the reach in across from the ice machine with no label. Observed zing sauce in the walk in by the prep counter had no label. Observed chicken in the walk in with no label.Corrective Actions: Ensure all prepped foods are labeled.

Time as public health control: procedures and records

Observed no time stamp written on the chicken battering water.Corrective Actions: Ensure a time stamp is written for chicken battering water.

Insects, rodents and animals not present

Observed several live German roaches in the half wall near the battering station. Observed the most recent pest control was 8/8/26. Management stated they are in between pest control companies.Corrective Actions: Ensure to have a pest control treatment within 24 hours. Ensure all food items at the battering station are covered at all times. Ensure establishment is cleaned and all food is fully sealed nightly Ensure all pest activity is cleaned and food contact surfaces are resanitized every morning prior to food preparation.

Adequate ventilation and lighting; designated areas used

Observed employee items on the prep tables and above restaurant items throughout the facility.Corrective Actions: Ensure all employee items are kept below and away from restaurant items.