Church's Chicken #749

Person in charge could not provide any methods that all employees are aware of foodborne illnesses in a verifable manner. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. I provided person in charge with an employee health illness document in order to review with employees.

Observed the hot water at the hand washing sink in men's restroom at 80F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. Have the hot water serviced.

Observed air gaps along the top and bottom of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have the rear door serviced to prevent entrance of pest.

Observed no inspection report posted in dining area nor in the drive thru window. 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. 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. Post today's inspection in dining area and drive through window.

Observed no food service permit posted in public viewing area. . Post the permit in a location in the food service establishment that is conspicuous to consumers. I provided person in charge with food service permit to post.

Observed missing tiles inside the walk in cooler holding stagnant water. All physical facilities shall be maintained in good repair. Have the flooring repaired.

Observed corn (107°F) inside the steam well. Temperature of the water inside the steam well is 123°F. Per person in charge the steam well was turned on about two hours prior to my arrival and the corn was placed inside the unit about 30 minutes prior to my arrival. 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 135°F or above. Food was moved to the oven to be reheated. Have the unit serviced before placing time/temperature control for safety (TCS) foods inside.

Observed macaroni and cheese inside the warmer cabinet tempting between 123°F-131°F. Ambeint air temperature of the unit is 117°F. 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 or above 135°F. Employee removed foods from the warmer cabinet in order to be reheated in the oven. Food items will be kept beneath the heat lamp until the warmer cabinet has been serviced.

Observed a bulk container of prepped coleslaw tightly covered and stacked while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The container stored on top of the coleslaw container was removed, and the lid on the container was slightly removed to allow air to enter inside the container.

Observed several flies inside the establishment during the inspection today. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under the rules and regulations. Please contact your reputable pest control company to provide pest control service for the flies. Keep the drive-thru window close and the back door closed when not being used.

Observed no inspection report posted in the drive-thru window. 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. Post the most current inspection in the drive-thru area.

Observed no second page (report addendum) of the food service establishment inspection report. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Please keep the addendum page in a location to present to the public upon request. Today's inspection report is presented on front and back on the same paper.

Observed a heavy buildup of grease located on the grease receptacle outside, where grease is also located on the ground around the receptacle. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Power wash the area to make sure the buildup is removed from the receptacle and the ground.

Observed no paper towels at the hand sink. All hand sinks shall have hand drying provisions available at all times. Add paper towels to the dispenser or keep a roll of paper towels next to the handsink for hand drying after washing.

Observed employee with a long beard prepping food without a beard restraint. 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. Have employee wear a beard restraint when handling food.

Observed chicken tenders (103F) located under the heat lamp below 135F. 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 or above 135°F. COS: Person in charge discarded food item.

Observed corn on the cobb (129 F) and gravy (133F) located in the steam well below 135 F. The food should be maintained at 135 F or above.

Observed food handler wearing a watch while prepping food. 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. Employee removed the wrist jewelry.

Observed an air gap at the back door in the main kitchen leading to the outside of the building. outer openings of a food service establishment shall be protected against the entry of insects and rodents by tight fitting doors. Place an air strip at the back door to cover the gap.

Observed no inspection report posted in the drive-thru window. 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. Post the most current inspection in the drive-thru area.

Observed mashed potatoes (127 F) located under the heat lamp below 135 F. Possibly the heat lamp is not operating to allow the food to maintain at 135 F or above. Person in charge advised a work order has been placed to repair the heat lamps. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Food items discarded. Recommend having the heat lamp serviced/repaired.

Observed mashed potatoes (105 F) and macaroni and cheese (129 F) located in the warmer cabinet below 135 F. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Food items discarded. Recommend having the warmer cabinet serviced/repaired.

Observed corn-on-the-cob (121 F) and mashed potatoes (125 F) located under the heat lamp below 135 F. Possibly the heat lamp is not operating to allow the food to maintain at 135 F or above. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Food items discarded. Recommend having the heat lamp serviced/repaired.

The Person In Charge (PIC) not ensuring the food items are hot holding at the correct hot holding temperature under the heat lamp. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Please make sure the employees are educated on hot holding temperatures of the Time/Temperature Control for Safety (TCS) foods.

Observed no documentation of key drop deliveries indicating the recorded temperatures from the delivery company and the employees when they arrived after the delivery was made. When asked, the Person In Charge (PIC) stated they take temperatures, but the information is not recorded to verify by the health authority. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). Please have the temperatures recorded to verify when asked by the health authority.

Observed no Certified Food Safety Manager (CFSM) certificate posted for public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post CFSM certificate on the wall for public view.

Observed an employee in the beginning stage of washing his hands in the three-compartment sink. The employees were told since the soap dispenser was not working that they had to wash their hands at the three-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Please purchase a bottle of hand soap with a dispenser on it until the soap dispenser container is repaired or replaced.

Observed no inspection report posted in the drive-thru window. 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. Post the most current inspection in the drive-thru area.

Observed an employee's headphones, hat/cap, and jacket stored around food that is located on the dry storage shelf. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their belongings. Corrected on Site (COS): Items moved to the office.

Observed sewage backup in various areas of the establishment which is creating a public health hazard. If an imminent health hazard exists because of an emergency such as a sewage malfunction, that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. Establishment seized operations due to sewage malfunction.

Observed stagnant water at the floor drains inside the walk in cooler and water bubbling up from the floor drain in front the three compartment sink. A plumbing system shall be repaired according to law and maintained in good repair. Have plumbing system repaired immediately as to ensure proper drainage of sewage away from the facility.