CHICKEN KITCHEN

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored over the prep table in the back kitchen area. Operator removed employees phone. Corrected On-Site

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink a splitter without a vacuum breaker.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored over prep area in the kitchen next to the triple sink. Operator stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers near dishwashing area with wet nesting. Operator stored dishes to allow air drying. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator added more sanitizer and corrected to 200ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in dressing. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Single-service articles improperly stored. Observed boxes single serve round containers on the floor by the rear exit door.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.

Basic - Working containers of food salt removed from original container not identified by common name.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in hot holding unit across from prep table in kitchen baked sweet potatoes (104F at 12:25 - Reheating since 10:00). See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in hot holding unit across from prep table in kitchen baked sweet potatoes (104F at 12:25 - Reheating since 10:00). See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit across from prep table in kitchen, chicken teriyaki (133F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Item placed in oven to be reheated. Second temperature168F. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above brown rice in bin under prep table. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at hand wash sink at front counter. PIC placed wiping cloth in sanitizer solution. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Utensils Handwash sink located next to 3 Compartment Sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. open cup of drinking water on prep table