CHICKEN EXPRESS

Violations (9)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no bodily fluids spill kit or procedures for responding to vomiting and diarrheal events on site. Corrective Actions: Ensure a bodily fluids spill kit or procedures for responding to vomiting and diarrheal events is on site.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a utensil stored on the side of the front hand wash sink closest to the drive-thru window. The designated hand washing sink was also being utilized as a dump sink.Corrective Actions: Ensure all hand washing sinks are utilized solely for hand washing purposes.

• 21

  Proper hot holding temperatures

  Observed mashed potatoes stored inside the warmer ,adjacent to the drive-thru window, with a temperature reading of 126F. Person in charge stated the mashed potatoes were stored for a period of time exceeding 4 hours. Corrective Actions: Food worker voluntarily discarded mashed potatoes that were sitting out of temperature for longer than 4 hours. Ensure hot holding tcs foods are maintained at 135F or higher to prevent food borne illness.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no food allergen awareness poster displayed in the kitchen. Corrective Actions: Ensure a food allergen awareness poster is displayed in the kitchen.

• 38

  Insects, rodents and animals not present

  Obseved an abundance of gnats around the BIB syrup packages/pump in the ware washing area close to the three-comp sink.Corrective Actions: Ensure pest control cleaning frequency for removal of pests.

• 40

  Personal cleanliness

  Obseved a food worker with no hair restraint. Corrective Actions: Ensure all food workers are wearing effective hair restraints.

• 41

  Wiping cloths; properly used and stored

  Obseved a damp cloth stored on the food counter closest to the fried chicken serving area. Corrective Actions: Ensure all damp in-use cloths are stored inside a sanitizer bucket to prevent bacterial growth.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed rust-like formation of shelving on the wire rack in the storage area behind the walk in cooler.Corrective Actions: Ensure proper cleaning to remove soil accumulation or replace existing wire racks with a new rack. Food and non-food contact surfaces must be cleaned at a frequency to prevent soil accumulation.

• 49

  Non-food contact surfaces clean

  Observed dust accumulation on the fan covers inside the walk in cooler. Corrective Actions: Ensure adequate cleaning frequency to prevent dust accumulation.