WAYNE'S FRYERS CHICKEN

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on cart with nozzle over bagged open bag of flour. Operator relocated the chemical spray bottles. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over cook line with dust build up. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker on top of reach in cooler on cook line. Employee jacket stored on bag of flour. Operator relocated all personal items. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on backside of reach in freezer along seal. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Backside of fryer exhaust with grease build up. Multiple reach in freezer with mold like substance on door gasket. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line with food debris at base. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk powdered sugar container on pass through missing product labeling. Operator had employee label. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the glass door sliding warmer, chicken livers (108F - Hot Holding); chicken gizzards (107F - Hot Holding) employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, cut tomatoes (51F - Cold Holding); ham (52F - Cold Holding); hamburger (51F - Cold Holding); cheese (49F - Cold Holding). Per operator lid left open for recent business rush. Employee added ice bags to all time/temperature control food for safety in cooler. At conclusion of inspection, cut tomatoes second temperature (42F - Cold Holding); ham second temperature (41F - Cold Holding); hamburger second temperature(48F - Cold Holding); cheese second temperature (48F - Cold Holding).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the glass door sliding warmer, chicken livers (108F - Hot Holding); chicken gizzards (107F - Hot Holding) employee discarded. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tiles of kitchen area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep shed with ice build up on door seal.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gasket soiled. Cook line hood filters with grease build up. Reach in freezer in prep area with soiled door gaskets. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris build up at base of flip top reach in cooler. Mold like substance on top plate of bulk ice bin. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the sliding door counter, chicken tenders (107F - Hot Holding) operator had employee redrop in fryer and at conclusion of inspection chicken tenders second temperature (169F - Hot Holding). Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling with dust build up along fixtures. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of standup reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf over flour and boxes of soda.

Basic - Equipment in poor repair. Reach in freezer in dry storage with door not fully attached. Ice build up on seal of reach in freezer in prep room. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep room reach in cooler no ambient air thermometer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line fryers with grease build up on nonfood contact surfaces. Multiple reach in freezer door gaskets soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler on cook line with debris build up. Debris build up in microwave on cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside the flip top reach in cooler on the cook line, chicken (48F - Cold Holding); fish (47F - Cold Holding) operator relocated to the walk in cooler, at conclusion of inspection fish second temperature (44F - Cooling); chicken second temperature (45F - Cooling). Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on shelf over open flour bags. Operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler, open container of milk from previous day not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen with dust build up. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Chest freezer in storage area has a torn door gasket. Reach in freezer in prep building has build up of ice on sides where lid seals. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Grease build up on the sides of the grease receptacle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of fryers by exhaust vent have heavy build up of grease/debris. Hood filters on cook line have dust build up. Reach in chest freezer in storage area has soiled door gaskets. Soda dispenser at drive through has mold like substance buildup on the underside behind the nozzles. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler on cook line soiled with flour debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at exterior prep area hand wash sink. Operator provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over cook line acoustic tiles have build up of dust. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked over three compartments sink while wet.

Basic - Equipment in poor repair. Multiple reach in freezer with torn door gasket or broken door handles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line fryers have build up of grease around the vents. Multiple reach in freezer door gaskets with mold like substance build up. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer on the shelf under the hot holding unit at 0ppm, operator added chlorine bleach. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer in the prep shed, raw frozen fish in a bag over a bag of ready to eat onion rings. Operator rearranged the storage levels of the reach in freezer. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over cook line with staining and dust. Acoustic ceiling tiles over pass through window. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, container of personal food given to employees by a customer stored over food to be served to customers. Operator voluntarily discarded the personal food. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezers in separate prep shed with missing door handles. Reach in freezer in storage area behind the kitchen have separating door gasket.

Basic - Food stored on floor. Box of fries stored on the floor by the fryers. Operator relocated the box of fries. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease debris on the cook line hood filters. Multiple reach in freezer door gaskets with mold like substance build up. Repeat Violation

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. Gravy, green beans, baked beans with no time marking. Person in charge marked during inspection. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container holding food product in reach in freezer with cracks, missing piece.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed multiple certificates missing do date of birth of employee and trainer certificate number. Also, some employees with copies of training. Also, one expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Walls in kitchen along floor with debris/ grease buildup. Ceiling with dust buildup. Floors in food storage room not smooth and easily cleanable.

Basic - Food stored on floor. Breading in buckets stored on floor in storage shed. Person in charge raised. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding unit by fryers with grease buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature, person in charge moved to reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and seasoning powder unlabeled, person in charge labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of beans in external storage area with rust on lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 131F person in charge will hold on time for remainder of 4 hours.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds chicken on time, has no time paperwork during inspection. Provided during inspection. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several employees have copies of training certificates.

Basic - Food stored on floor. Breading stored on floor in storage room. Person in charge raised. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cove molding in kitchen soiled in spots, especially under triple sink. Grease buildup behind fryers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top at 50F, item stored above fill line, person in charge removed product to below fill line. Corrective Action Taken

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. Person in charge states holds hot items on time. No time mark on items during inspection. Person in charge marked appropriately. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. One CFM on duty unable to provide proof of training. States has training, just did not print certificate.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Dust on ceiling vents above cookline. Wall soiled by hand wash sink in kitchen. Floor with water in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk in cooler fan. Hood filters and wall behind fryers with grease buildup.

Basic - Working containers of food removed from original container not identified by common name. Containers of powder person in charge states is breading seasoning with no label. Person in charge labeled. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles packing/drive thru.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans have slight dust, gaskets soiled on 2 door make table across from fryers and hood filters soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm sanitizer bucket at front line. Person in charge had employee add bleach, 50ppm after correction Corrected On-Site