CHURCH'S TEXAS CHICKEN

Observed TCS tartar sauce cups cold holding at above 41F in lower RIC along front food service area.

C/A: All TCS foods must be maintained at 41F and below during cold holding.

COS: All discarded.

Observed several TCS foods hot holding at below 135F in warmer cabinet in front food service fryer area (see asterisks).

C/A: All TCS foods must be maintained at 135F and above.

COS: Per PIC, food was at correct temperature and hour ago (12pm); all food placed on time as a public health control (TPHC) and labeled with discard time (4pm).

Observed large gap under exit door in main kitchen allowing potential entry of pests.

C/A: 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.

1. Observed exit door in main kitchen prep area left open allowing potential entry of pests.
2. Observed drive thru window in front food service fryer area open allowing potential entry of pests.

C/A: 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.

COS: Window and door closed.

1. Observed in-use lower cooler cold holding at above 41F along front food service/cashier area.
2. Observed in-use warmer cabinet hot holding at below 135F along front food service fryer area.

C/A: Repair both units; 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.

COS: 1. All TCS foods discarded from cooler unit; unit must be serviced to cold hold at 41F and below prior to use for any TCS foods. 2. Food in warmer cabinet placed on time as a public health control (TPHC); unit may only be used if utilizing TPHC procedures.

Both units must be repaired if facility intends to use units for TCS foods without TPHC.

Observed several food items cold holding at above 41F (see asterisks) in lower cooler along cashier/front food service area.

C/A: ALL TCS foods which are cold held must be maintained at 41F and below.

COS: Per PIC, food placed in cooler directly from WIC less than an hour ago. Food items placed in ice bath and moved to WIC unit; see temperature section for corrective actions.

Observed several mac and cheese portions hot holding in warmer cabinet in fryer/prep area at below 135F.

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Per PIC, food placed in warmer less than an hour ago. Food reheated to at least 165F rapidly; see temperature section for corrective actions.

1. Observed ice bin lid and walls with accumulated black residue at drink machine in drive thru area.
2. Observed thick, black and green slime inside ice spout of drink machine in lobby.
3. Observed black and pink accumulation along interior upper wall of ice machine in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Ice spout on drink machine cleaned and sanitized; correct remaining in 10-days.

Observed employee handling food wearing several bracelets on wrist along front food service area.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Employee removed bracelets.

Observed employee handling food without hair restraint in fryer/prep area and along front food service area.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS: Employee put on hairnet.

1. Observed large gap under exit door in main kitchen allowing potential entry of pests.
2. Observed large hole in wall of outdoor dry storage shed allowing potential entry of pests.

C/A: 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.

Observed in-use lower cooler cold holding at above 41F along front food service/cashier area.

C/A: Repair unit; 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.

COS: All TCS foods removed from unit; unit must be serviced to cold hold at 41F and below prior to use for any TCS foods.

Observed excessive grease and food debris pooled under fryers in front food service area/prep area.

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

Observed several TCS food hot holding at below 135F under heat lamp along front food service area (see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: All chicken and tenders cooked less than an hour ago per PIC; chicken placed back in fryers and reheated to above 165F-see corrective actions in temperature section.

Observed excessive grease pooled under fryers in front food service area/serving area.

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

Observed several TCS food hot holding at below 135F in warmer cabinet along front food service area (see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: All pre-portioned food discarded; mac and cheese tray reheated to 168F.

Observed no hot water at hand-wash sink along front food service area/serving area.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

*Facility instructed to utilize hand-wash sink in main kitchen or wash hands an additional 10-seconds and follow-up with alcohol based sanitizer until repairs are completed in 3-days. *

COS- Informal 1/27/25: EHS observed hot water (+100F) supplied to hand-wash station in serving area/front food service area of facility.

1. Observed excessive grease build-up along fryers and between equipment in main kitchen/front food service area.
2. Observed food debris build-up along exterior of ice machine and shelving in main kitchen/prep area.
3. Observed black accumulations and dirt along exterior of RIF in outdoor storage area and prep top unit along lower counter of front food service area.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several food items cold holding at above 41F (see asterisks) in main kitchen.

C/A: ALL TCS foods which are cold held must be maintained at 41F and below.

COS: All food placed in ice bath or moved to WIF unit.

1. Observed ice bin in main kitchen near drive thru with standing water and black accumulations along interior lid.
2. Observed interior of ice machine in main kitchen soiled with pink slime and black accumulations.
3. Observed black accumulations inside drink dispenser nozzles of drink dispenser in lobby area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned and sanitized.

Observed WIC and prep top cooler along counter area of front food service area cold holding at above 41F.

C/A: Service units; 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.

COS: All TCS foods moved from prep top cooler and WIC temperature decreased to ensure 41F. WIC scheduled to be serviced today; observed at 41F at 12:20pm.

1. Observed excessive splatter along exterior of drink machine in drive thru area of main kitchen.
2. Observed excessive grease build-up along fryers and between equipment in main kitchen/front food service area.
3. Observed heavy food debris build-up along floors and walls of WIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed broken floor tiles along floor in main kitchen.
2. Observed pooling water/grease, food debris, and dirt throughout floors of main kitchen and prep area.
3. Observed soiled walls and doors throughout prep area in main kitchen.

C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed inoperable lighting/insufficient lighting in WIC in main kitchen.

C/A: Repair lighting; At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

Observed several food items in WIC cold holding at above 41F (see asterisks).

C/A: ALL TCS foods which are cold held must be maintained at 41F and below.

COS: PIC advised that that temperature fluctuations occurred due to truck delivery 30 minutes ago. Door to WIC kept closed during inspection and ambient temperature recorded at 37F at 2:20pm.

1. Observed ice bin in main kitchen near drive thru with black accumulations along interior lid and walls.
2. Observed ice scoop in prep area of main kitchen stored for use in soiled metal container.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice bin lid removed and put in 3-compartment sink for cleaning. Ice scoop cleaned and sanitized and metal tray replaced with clean container.

Observed food employees preparing and prepping food wearing jewelry (watches and bracelets) in main kitchen.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed ice scoop stored with handle in ice in ice bin near drive thru in main kitchen.

C/A: 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).

COS: Ice scoop removed.