POULET CHIC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm) operator remade Triple Sink (Chlorine 50ppm). Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water marks.

Basic - Worn, torn and/or soiled floors/carpeting. Under 3 compartment sink.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment with no sanitizer, operator went to the store and bought a new bottle. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler and reach in freezer door handle soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in freezer.

Basic - Observed 3 compartment sink with slow drainage.

Basic - Observed all reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On top of 3 compartment sink.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of hot shot being stored in kitchen area.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer.

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

Basic - Reach-in freezer interior have accumulation of soil residues.

High Priority - Nonfood-grade bags used in direct contact with cod fish. Employee removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef on the reach in freezer. Employee placed chicken at lower shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed steam table, exterior of deep fryers, and preparation table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in the bathroom. Employee inverted mop. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled. Repeat Violation

Intermediate - Spray bottle containing bleach substance not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of microwave and table top deep fryer has accumulation of grease. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Kitchen floor, and under cooking equipments are soiled/has accumulation of debris, food, and dust. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of table top deep fryer has accumulation of grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the kitchen areas. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed table deep fryer, and Rae h in cooler are soiled.

Basic - In-use tong stored in standing water less than 135 degrees Fahrenheit. Observed on kitchen prep table.

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Water draining onto floor surface. Observed from the three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee inverted mop.

Basic - Working containers of flour removed from original container not identified by common name. Employee labeled the container. Corrected On-Site