C R CHICKS PBG LLC FKA CHICKS PGA INC

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled dishes and without washing hands employee placed clean dishes onto drying rack, discussed with person in charge, employee washed hands. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under front counter Sanitizer Bucket (Chlorine 200+ppm) discussed with operator, employees corrected solution to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Employee portioning cucumber salad in dining room, discussed with person in charge.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching cooked pasta ; stored properly Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and tomatoes cases over cooked foods like pasta Stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm);operator fixed to 50 ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with raw chicken went inside walk-in cooler to arrange chicken cases ; returned to prep area and started to work with food without washing hands; educated; employee washed hands and changed gloves ; 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 (130F - Hot Holding)in hot box; as per operator food out of temperature for approximately 20 minutes; operator return to reheat to 165 F Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table by oven Removed Corrected On-Site

Basic - Food stored on floor- raw chicken case in walk-in cooler Food stored properly Corrected On-Site