SO GOOD CHICKEN

2-2E: .03(6)Facility did not have an approved cleaner on-site to clean up a vomit/diarrhea event. Facility did have bleach from Walmart but it is not on the EPA list G (EPA #: 70271-31). A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Could not correct on-site. Please correct by 12/5/2025.

5-1A: .04(5)(d)Observed chicken wings that were not fully cooked (wings were visibly still pink) and were actively cooling (chicken wings were cooling on the counter during inspection). Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: PIC (person in charge) had wings cooked to 165F.

5-1A: .04(5)(a)PIC had chicken wings that were par cooked placed back into the fryer. When stated they were finished cooking, final cook temp was 112F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Wings were placed back into the fryer.

6-2: .04(6)(g)Observed five stacks of cheese that were prepared 2 days ago in the reach-in freezer that were not labeled with the date prepared. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with date prepared.

10D: .04(4)(d)Observed 10 working containers of sauce that were not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

2-2D: .06(2)(o)Observed the handwashing sink in the back of the facility blocked by the trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge removed the trash can so that the handwashing sink was available.

2-2D: .06(2)(o)Observed a wiping cloth for food service equipment located inside both sinks. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the wiping cloth and was educated that a hand washing sink may only be used for that purpose.

4-2B: .05(7)(a)1Observed several food utensils and food equipment that were not cleaned to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge placed all items into the three compartment sink to be re-washed.

11C: .04(6)(c)Observed meat on a prep table that was intended to be thawing. (Meat was still frozen solid) Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)

THIS IS A SECOND REPEAT (THREE REPEATS OF THE SAME VIOLATION MAY RESULT IN PERMIT SUSPENSION) Corrective Actions: Person in charged was educated on the proper ways to thaw meat. Manager placed meat back into the cooler to thaw properly.

15C: .05(7)(d)Observed several shelving in the facility that has accumulation of dust and other debris. (Shelving in the walk in cooler and right by the low boy prep cooler when entering the kitchen.) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct Violation.

17C: .07(5)(a),(b)1,2,3Facility is in need of an overall deep / detailed cleaning. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Correct Violation.

17D: .07(4)(b)Observed cell phone on prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Person in charge removed the phone from the prep table and placed it in a designated area.

11C: .04(6)(c)Chicken wings thawing in sink in stagnant water. Cold water faucet turned out. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)