Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. Staff handling raw chicken with yellow gloves and then removing gloves and putting on clear gloves to handle ready-to-eat chicken. Staff had visible flour breading mixture on lower arms. Instructed staff to immediately remove gloves and wash hands. Discussed when to wash requirements after handling raw chicken to avoid the potential for cross contamination. Staff properly washed hands and arms and applied new gloves at time of inspection. Staff at register wiping nose a couple of times on back of hand and then wiping down clean trays with wiping cloth. Discussed when to wash requirements with manager. Manager had staff wash hands at time of inspection.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Large trash can and 3 boxes of oil placed in front of and on the sides of hand washing sink by raw chicken and frying station. Discussed hand washing sink requirements with manager (hand washing sinks should be easily accessible for proper hand washing). Staff removed trash can and boxes at time of inspection.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Heavy food debris build up on large metal slicer stored as clean on shelving. Per staff, slicer is used for slicing ready-to-eat chicken. Blade to lemon slicer had dried lemon pieces on the surface. Bottom container to water dispenser had greasy build-up on the surface. Discussed proper disassembly of equipment and proper cleaning. Equipment placed at 3 compartment sink for proper cleaning at time of inspection. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Automatically dispensing quat sanitizer in-use at 3 compartment sink measured less than 100 ppm. Temperature of sanitizer measured above 98 Deg. F. Per staff, cold water is not available at sink where sanitizer is dispensed. Discussed checking quat sanitizer with test strips when prepared and repairing sink to provide cold water. New quat sanitizer was prepared and measured at 200 ppm at time of inspection.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Grilled peppers and onions in hot holding tray measured at 111-125 Deg. F. Discussed hot holding parameters with manager (maintain at 135 Deg. F.) Per staff, food in hot holding for less than 30 mins. Food was used immediately at time of inspection. 2nd consecutive repeat violation.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Three trays of various spiced grilled chicken in walk-in cooler did not have date marking. Date marking could not be determined, trays mixed with other trays of chicken with 4/24, 4/25, and 4/26 datemarks. Date mark all food items and maintain. Manager discarded chicken and chicken placed on embargo at time of inspection.

Utensils, equipment & linens: properly stored, dried, & handled

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required. Three large metal colanders stacked and stored on prep table still wet with liquid accumulation in bottom surface. Instructed manager that equipment and utensils need to be properly air dried prior to storage. Stacking wet items prevents them from drying and may allow an environment where microorganisms can begin to grow. Properly air dry and maintain.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Heavy dried milk and brown liquid build up on metal surface above milk shake blending attachments. Per manager, equipment is cleaned every 24 hours. Discussed cleaning more frequently to avoid the potential for cross contamination. Black material build-up on wall and caulking at 3 compartment sink. Clean and maintain.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Faucet at 3 compartment sink that is connected to automatic dispensing quat sanitizer does not have cold water. Per staff, hot water does not shut off. Repair and maintain hot and cold water for proper preparation of quat sanitizer.