CR CHICKS

High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to cover raw chicken in walk-in cooler in direct contact with food; operator removed; advised to use food grade bags; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (43-45F - Cold Holding) approximately 8 cases of chicken sitting outside by three compartment sink; as per operator food to be prepared ; advised to bring out one case at the time; operator moved some cases back in walk-in cooler; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- all food at front counter; as per operator using specific times; not listed in the form nor monitored on food containers or station; time marked; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (133F - Hot Holding) in steam table at front counter; mashed potatoes (128F - Hot Holding)in alto sham at cook line; as per operator food cooked earlier ; foods out of temperature for approximately 15 minutes ; food returned to be reheated to 165 F Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster and reviewed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and lunch bag on prep table where bread was being prepared; removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor- cases of chicken next to three compartment sink; advised to store 6 inches of the floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - gazpacho (45F - Cold Holding); sour cream (45F - Cold Holding) not portioned or prepared today held under 4 hours in cold Bain Marie- operator moved to cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed dust pans and brooms from kitchen hand sink. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Portioned containers of salad on dining room tables - employee covering with plastic wrap - operator moved all containers to kitchen prep area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cook line, operator removed Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above walk in cooler/prep area

High Priority - Toxic substance/chemical improperly stored.cleaners above potatoes/storage area/corrective action taken/operator stored chemicals properly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.cookline/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/prep area/corrective action taken/operator labeled food. Corrected On-Site

High Priority - Steel cleaner and glass cleaner stored next to a bag of flour. Operator moved the flour. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. BBQ pork (132°F - Hot Holding). Operator moved to stove for reheat. Recheck- bbq pork at 187°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

Basic - Bowl or other container with no handle used to dispense food. Operator removed bowl. Corrected On-Site