CHURCH'S CHICKEN

Observed ice machine door with an accumulation of flour and food debris on exterior and along top edge. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Observed, grease buildup, black soil buildup, and splatter along edge of equipment in the fryer area. Floor tile missing in front of fryer creating puddle of grease accumulation. C/A: Physical facilities shall be maintained clean and in good repair.

Observed main kitchen vents with an accumulation of dust. Observed hood vent above fryers with an accumulation of dust and debris. C/A: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

OBSERVED COOK TOUCH TRASH CAN (REMOVE GLOVES) AND HANDLE CLEAN EQUIPMENT WITHOUT WASHING HANDS. OBSERVED COOK HANDLE RAW CHICKEN (REMOVE GLOVES) AND HANDLE CLEAN EQUIPMENT WITHOUT WASHING HANDS.

C/A: 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; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (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; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE RE-GLOVING AND HANDLING CLEAN EQUIPMENT

Observed wiping cloth bucket inside of hand sink and employee drink on hand sink in Main.

CA: Hand sink shall be used for no other purpose other than hand washing.

COS: Removed

Observed black/brown substance on baffle inside of ice machine in Main.

C/A: Food contact surfaces shall be clean to sight and touch.

COS> Cleaned and sanitized.

Observed grease accumulations and splatter along floors and baseboards in fryer area of main kitchen and throughout main kitchen areas.

C/A: Physical facilities shall be maintained clean.

Observed ice scoop stored in ice with handle in contact with ice inside ice machine; observed flour scoop with handle in contact with food stored inside flour at breading station in main kitchen. C/A: Store all in-use utensils with their handles above the top of the food and the container to prevent contamination. COS: All utensils properly stored during the inspection.

Observed damaged ice machine door on ice machine in main kitchen area. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed grease accumulations and splatter along floors and baseboards in fryer area of main kitchen. C/A: Physical facilities shall be maintained clean. Correct in 72 hours.