NO NAME CHICKEN

EHS observed uncleaned hood vents in fryer area. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have hood vents cleaned. This must be corrected by 04/08/25

EHS observed the recent inspection score not posted for public viewing at neither drive through windows or at the front. PIC found an inspection report however, it was an inspection report form August of 2024.The last inspection done was 10/2024

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Informed PIC to ensure that inspection score is posted at all times. This must be corrected by 04/07/25

EHS observed several sauce bottles (ranch, & mayo) being re-used to store wing sauces

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused Informed PIC to purchase containers to place sauces in. This must be corrected by 04/09/25

EHS observed ice build on door, on shelves (icicles), on light , around condenser and on floor. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Informed PIC to have WIF inspected to see if it needs to be repaired. This must be corrected by 04/08/25

EHS observed uncleaned hood vents in fryer area. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have hood vents cleaned. This must be corrected by 04/08/25

EHS observed left over sticker residue on bust pans stored clean on shelving near 3C sink. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Informed PIC to ensure that containers are kept clean. This must be corrected by 04/7/25

EHS observed unclean ceiling tiles through out entire facility. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have ceiling tiles cleaned or replaced. This must be corrected by 04/09/25

EHS observed corn slaw and house made sauces in low boy REF near driving through window above 41 degrees Fahrenheit. PIC informed EHS that REF was filled this morning and believes its over-filled.

(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Informed PIC to place all items on ice. This was COS.

EHS observed pipes being heled with duct tact and propped on container under 3C sink. PIC stated its to hold pipes together , the pipes are disconnected. r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair

Informed PIC to have system repaired. This was COS.

EHS observed prep sink without an air gap in main kitchen. (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Informed PIC that an air gap must be placed. This must be corrected by 10/25/24

EHS observed several sauce bottles (ranch, blue cheese, mayo) being re-used to store wing sauces

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused

Informed PIC that single service items cannot be re-used. This must be corrected by 10/25/24

EHS observed facility re-using cardboard to line shelving in main kitchen.

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. Informed PIC to toss cardboard. This must be corrected by 10/25/24

EHS observed ambient temp in lowboy REF with temp between 48-49 degrees Fahrenheit.

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have low boy REF repaired or replaced. This must be corrected by 10/25/24

Upon entry EHS observed personal items (phones and airpods)stored throughout store on tables throughout kitchen.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Informed PIC to have an area for phones. This must be corrected by 10/25/24

Observed several employee contaminate hands by touching personal items, clothing, body parts, going outside and returning all with washings hands; EHS had to inform staff of the need to wash hands after any form of contamination. (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

EHS informed the manager on duty and the owner of the need to educate staff on when to wash hands.

Observed the hot water at the 3C sink not exceeding 103F. g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. EHS informed the manager on duty of the need to have the issue checked.

Facility is to replace gaskets on the lowboy REF in the kitchen(next to meat prep sink) as they are not completely flushed with the unit in certain areas; racks in lowboy REF rusted and areas of the WIC wall and WIF floor that have rusted. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC; he stated he would order the gaskets and replace or scrub and repaint the rusted areas noted.

Facility still has to install a portion of the drive thru window. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC is aware of the install and it is scheduled to be installed on 12/29/2023.

Facility is to clean cob webs, dead bugs from facility(restaurant and outdoor storage); residues from under fryers. b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to thoroughly clean the facility.

Facility is to clean any stained ceiling tiles and vent with mold like substance near the side door where water damage was present. b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.