CHICKEN KITCHEN USA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (120F - Hot Holding) at steam table, as per operator for less than 30 mins.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in dry storage room.

Basic - Floor area(s) covered with standing water. Observed standing water on floor near steamers in back prep area.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping from hood filters onto wall behind grill.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored inside container of shredded cheese with handle in contact with cheese. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled near kitchen entrance.

Basic - Single-service articles improperly stored. Observed boxes of single service to go boxes stored on floor near back door in dry storage room.

Basic - Standing water in bottom of reach-in-cooler. Next to register. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by mop sink. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside hot box next to container of brown rice at cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in storage area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored inside container of shredded cheese with handle in contact with cheese at front counter. Operator properly placed tongs. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with cilantro next to register. Operator cleaned interior. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler next to register. Operator cleaned water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in back near mop sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket. Operator properly placed mop. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in back kitchen area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed current license. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on shelf above food prep area in back prep area. Operator removed keys. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled at cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, located at back kitchen. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several pans on a shelf by the three compartment sink wet-nesting. Corrected On-Site

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, located at back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed front counter reach in cooler gaskets soiled. Repeat Violation

Basic - Observed front counter reach-in cooler interior have accumulation of soil residues. Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided email handout. Operator printed, and placed handout on the kitchen wall. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fans guard soiled. Observed walk in cooler shelves soiled.

Basic - Reach-in cooler interior have accumulation of soil residues, located at front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled. Observed preparation area walls soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one two flying insects in warewashing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made guacamole w/ cut tomatoes (45F - Cold Holding) at front cook line. Operator stated it was made this morning and he voluntarily discarded. Also, house made coleslaw (45F - Cold Holding) in top of reach-in cooler near POS. Operator stated it he checked cooler earlier. Operator moved coleslaw to bottom of reach-in cooler to chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in prep area. Operator labeled spray bottle of cleaner Corrected On-Site

Basic - Hole in or other damage to wall. Hole in upper wall in women's restroom

High Priority - Dented/rusted cans present. See stop sale. Dented Hanover can of black beans dented.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put in gloves without washing hands first. Coached employee to wash hands before changing gloves. Inspector coached operator on the importance of hand washing. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Prep area.

Basic - Ceiling tile missing. Located in the back my the dishwashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored inside reach in cooler located under computer table in the front area. Operator removed the food. Corrective Action Taken

Basic - Equipment in poor repair. Ice machine located in the back prep area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the oven doors in the front area.

Basic - Single-service articles improperly stored. Observed box of single-service items stored on dry storage floor. Operator placed over 6 inches off the floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on top of prep table next to back area door. Operator removed towel and placed in garbage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45 - Cold Holding); cooked corn and beans (51 - Cold Holding) stored at the front counter as per operator less than 1 hour, operator placed food on ice. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (121 - Hot Holding) at the front counter as per operator less than 1 hour, operator placed food to be reheated. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine nozzles soiled.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights with no cover at the dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potatoes (44°F - Cold Holding) as per operator less than 1 hour in the walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (119°F - Hot Holding); broccoli (109°F - Hot Holding) in the steam table as per operator less than 1 hour, operator turn on the steamer. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense rice.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Observed lid container broken, container used to stored rice.