THE RED BIRD

Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink in the back perp area being used as storage with a sanitizer bucket and clothes in it.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop in the dry seasoning mix. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the prep table and storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on the back prep table. Repeat Violation

Basic - Single-service articles improperly stored. Observed it being stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken next to the fryer station at 61F. Discussed placing it in the reach in cooler nearby or using time as a public health because they stated that they fry them every thirty minutes.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used to scoop the dry seasoning mixes in the bulk containers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone on the machine used to press the chicken. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on the dish drying rack near the reach in cooler. Employee unstacked. ** Repeat Violation** Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed buckets of pickles being stored on the floor in the walk in cooler. Employee stored them correctly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in the dish washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or hand soap at the handwashing sink in the back prep area. Operating was able to provide items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of prep equipment. Discussed proper storage.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers on the dish drying rack. Discussed proper storage and drying methods with operator.

Basic - Food stored on floor. Observed a bucket of pickles being stored on the floor oil the walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the utensil used to scoop rice in a container of water temping 100F. Discussed proper water temperature with operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on the gaskets of the reach in cooler on the cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several open employee drinks in the walk in and reach in cooler. Operator was able to removeCorrected On-Site Corrected On-Site