MARYLAND FRIED CHICKEN

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in door on inside has food debris build up. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease build up. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles with grease dust debris on vents and light fixtures cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap between door and threshold in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has debris on handle and inside door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table in kitchen legs are rusty and shelf has old cardboard and food debris on it.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer with towels too strong above 200ppm. Manager changed sanitizer solution. Checked solution again 50 ppm.Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and left out past use by time. See stop sale. Observed okra, chicken wings, tomatoes, corn and chicken tenders out past time marked to be discarded.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed food product out of time range by 15 minutes at 3:15 but marked 3:00. Also no written plan for time used for public health.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Clean utensils stored between equipment and table. Observed tongs stored between hot hold equipment and table top.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed whisk stored with food contact surface touching unsanitized hook and tongs touching unsanitized metal storage shelf.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee candy bar and beverage stored in reach in cooler.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted and bottom of prep table shelf also rusted.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket stored on table next to single service items. Also observed sanitizer bucket in expo area with soap and chlorine with 200+ ppm.