Church's Chicken #1182

While normal operation, EHS observed a male employee move between the chicken battering station , dropping the chicken in the fryer, and pulling the chicken up from the fryer; while in this process, the employee removed their glove to pull the chicken up but did not wash their hands and don new gloves when returning to the battering station. Additionally, EHS observed a male employee transition from boxing up food items to dropping frozen okra in the fryer then returning to boxing food; while in this process, the employee did not wash their hands while moving between actions.

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

CA: EHS advised the PIC to remind employees that thy must wash their hands when moving between work tasks which involve raw foods and ready to eat foods.

EHS observed the build-up of grease on the exterior of the used grease storage and spilling of grease over the storage unit to the asphalt surface and parking lot. Additionally, the exterior portion of the condensate line from the WIC was observed to be damaged and draining directly to the side of the building.

511-6-1.06(4)(h),(i) - Approved Sewage Disposal; System; Other Liquid Wastes and Rainwater (P) (C) (i) Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law.

CA: EHS advised the PIC that the current grease build-up should be cleaned and the areas of the parking lot affected by the grease should be cleaned and an absorbent material applied to soak up the oil. Additionally, the condensate line is to be repaired so that it discharges properly.

EHS observed no inspection displayed for public view in the waiting/ order area or at the drive through window.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

CA: EHS advised the PIC that the inspection report must be displayed for public view at all times. The inspection resulting from today's inspection is to be posted once recieved.

EHS observed an accumulation of grease/ grime build-up on non-food contact surfaces in the dishwashing areas, floors, and walls. Additionally, the apparent rusting of shelving in the WIC.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CA: EHS advised the PIC that routine cleaning frequency needs to be increased and special attention placed on current areas with excessive build up.

EHS observed the following throughout the kitchen and facility: cracked and/or missing floor tiles; damaged or missing coving surrounding the walls; missing ventilation cover; discolored/ soiled ceiling tiles.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

CA: EHS advised the PIC that action must be taken to repair the noted areas not in good repair and/or soiled/ discolored.

EHS observed the ceiling in the restrooms to have an active leak and to be in-need of repair.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

CA: PIC provided work order to repair facility roof; however, EHS advised the PIC that the leak observed in the RR's must be repaired as soon as possible.

When arriving at the facility, EHS observed male employee fix drink, drink from cup and place cup in the designated area and proceed back to the fryers without washing hands. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed management of the need to address handwashing when contamination occurs or after changing tasks.

Observed containers of utensils sitting in water at 90F and below.(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). EHS informed the PIC that the water temperature for the utensil containers has to be at 135F minimum.

Observed facility need to clean all equipment from food residue and accumulation. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean equipment routinely.

Observed the following: cracked floor tiles,missing tile grouting; missing ceiling vent cover; holes in walls and tiled walls, damaged coving throughout facility and inside the WIC. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC that the facility is in need of major repairs ASAP.

Observed facility's need to clean under equipment and fryers(excessive grease and food debri). (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to deep clean the facility ASAP.

Observed employees moving about throughout the facility(bathroom, outside, prep) all without washing hands in between tasks. c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P EHS informed male to wash hands and informed the GM when she arrived of the observations.

Observed door sweep required at the base of the back door as visible light is present. EHS observed Ecolab noted the requirement in the service records. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Facility is to replace damaged door sweep so that no visible light is present. Slight light is also present at the base of one the front doors.

Observed faiclity need to clean all equipment from food residue and accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment routinely.

Observed the following: cracked floor tiles,missing tile grouting; missing ceiling vent cover; damaged coving throughout facility and inside the WIC. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the required fixes.

Observed the following: molded ceiling tiles(bathroom), missing ceiling vent cover; condensation from ceiling vents; missing floor drain cover, cleaning inside WIC. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the required fixes.

Observed tray full of ice with two smaller trays within of mayonnaise at above 41F. Initial date marking of 10/15/2024.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Spoke with PIC, had items discarded and discussed different location for tray as the one in question was close to hot holding units.

Observed handsink and three compartment sink leaking.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC to have leaks repaired.

Observed floor tiles throughout facility cracked or missing. As well as stained ceiling tiles.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Corrective action: Spoke with PIC to have tiles replaced or repaired and ceiling tiles cleaned or replaced.

EHS observed facility with no bodily fluid clean up kit or procedures for bodily fluid event. Violation: facility shall have procedures for bodily fluid event and have means available to follow procedures. CA: order new bodily fluid kit or print procedures from DPH and make own.

EHS observed facility with carboard lining the low shelves used to keep food off floor in walk in cooler. Violation: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CA: remove cardboard.

EHS observed reach in freezer with ice build up on door. Violation: nonfood contact surfaces of equipment shall be kept free of accumulations. CA: scrap ice off doors.

EHS observed facility with no covered receptacle in women's restroom. Violation: women's restroom shall have covered receptacle for feminine hygiene products. CA: put lid on receptacle or replace with covered receptacle.

EHS observed ceilings and walls in kitchen yellowing. Violation: physical facilities shall be kept clean and in good repair. CA: clean, paint white, or replace ceiling tiles.

EHS observed several chicken pieces under heat lamp temping between 110-120. PIC informed EHS that one heat lamp is out of order.

(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC reheated chicken in warmer. This was COS. EHS rechecked temps (see temp log below). Informed PIC that pieces need to be reheated to at least 165 degrees Fahrenheit. PIC is to monitor and temp chicken

EHS observed one bulb in heat lamp equipment out of order. PIC informed EHS that bulb has been ordered and only two sections of heat lamp are being used.

q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

PIC is to have heat lamp bulb replaced and continue to use only two sections of equipment. This must be corrected by 06/01/23

EHS observed the need for facility to repair floors in WIC, and floors in sink area and floors near fryer. PIC informed EHS that they were just hired and informed higher ups about what needs to be repaired. PIC also informed EHS that repair people came to assess facility recently.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

PIC is to have floors repaired. This must be corrected by 06/01/23