CHURCH'S FRIED CHICKEN

Observed facility operating without key-drop procedures. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Must be corrected within ten calendar days.

Observed chemical sanitizing bucket reading above the maximum ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. COS the PIC was able to dilute the bucket to put the ppm in range.

Observed brown residue on the ice machine chute. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned ice chute to make it free of any brown residue.

Observed utensils in hand washing sink. Rule:

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf Corrective Action: PIC removed items from sink.

Observed Cole slaw in reach-in cooler with discard sticker with date of Sunday. Today is Monday. Observed silver container of slaw without any date marking. Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
2. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; Corrective Action: PIC discarded slaw.

Observation: Observed raw chicken in cooler (see temp log) above 41 degrees. Rule: (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. Corrective Action: PIC discarded chicken.

Observation: Observed facility lacking verifiable manner of employees to report illnesses related to diseases transmissible through food. Rule: 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; Pf Corective Action PIC provied copy of Employee Health Red Book which includes Employee Health Reporting Agreement.

Observation: Observed 1 silver container of raw chicked patties and one silver contaier of raw chicken tenders stored on walk in cooler without date marking. Rule: (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: PIC discared chicken.

Observation: Observed flies in kitchen area and throughtout facility.
Rule: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions Corrective Action: PIC will contact pest control service.