HOT CHICKS HOUSE OF CHICKEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. collard greens (118F - Hot Holding) in steam table. Operator states food reheated on stove and placed in unit less than four hours ago. Reheated to 165F. Corrective Action Taken

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. Emailed to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior doors to Reach in coolers on cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over two compartment sink

Basic - Floor soiled/has accumulation of debris. At two compartment sink. At dish wash area. At hand sink in kitchen. At cook line.

Basic - Food stored on floor. Garlic powder and corn starch on floor in front of two compartment sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen unclean Hand sink at three compartment sink unclean

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Box frozen chicken thawing at room temperature at two compartment sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At three compartment sink

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in ceiling of prep area missing proper covering. - From follow-up inspection 2022-07-08: Time Extended - From follow-up inspection 2022-08-08: Same Following on next routine inspection Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dinning room. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance( degreaser , bleach)not labeled. Operator labeled Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.at mens bathroom Emailed sign to operator Corrective Action Taken

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

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with homemade Lemon pepper sauce with fresh garlic and cooked onions sauce date marked 08/06 inside walk-in cooler. Per operator product prepared and stored for a month. Operator discarded. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with homemade Lemon pepper sauce with fresh garlic and cooked onions sauce date marked 08/06 inside walk-in cooler. Per operator product prepared and stored for a month. Operator discarded. See Stop Sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on dishwasher area. Operator provided paper towel. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator discarded. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with cooked rice not dated marked inside walk-in cooler. Operator dated marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance( sanitation solution)not labeled. Operator labeled. Corrected On-Site