Chick-N-Run

Observed an open cup stored above the prep top cooler in the kitchen. All drinks must be in a single use cup and have a straw and a lid. The cup was discarded (COS).

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the colander stored in the handwashing sink. Make sure the handwashing sink is accessible at all times.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed the interior surface of the bulk ice machine in the kitchen with a build up of accumulation (black mold-like substance).

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed (2) chemical bottles without a label to identify what were in the bottles. Advised PIC to label all chemical bottles.

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed single use items stored inside of a raw chicken box. All single use items should be stored properly to prevent contamination.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the outside dumpster with a broken lid. The dumpster must be replaced.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed expired porkchops stored in the prep top cooler with an expiration date of 12/15/25. Employee discarded the porkchops (COS).

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed wet dishes stacked on the storage shelf by the 3-compartment sink with water nesting on them. Make sure to let clean dishes properly air dry before storing them on the storage racks.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the cutting board attached to the prep top unit in need of replacing or the material can be resurfaced. The board has deep cuts and stains.

511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed the shelves in the walk in cooler with a black build up.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the top of the reach in cooler rusty. The cooler will need to be cleaned and sealed. The rust can cause contamination to food stored in the unit.

Observed the wall by the 3-compartment sink in need of cleaning (brown build up).

Observed a pan of baked beans stored in the walk in cooler. All employees items should be stored in a designated area so that it will not cause contamination to food items stored for the consumers. Advised PIC to label the baked beans and store them on the bottom shelf.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

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.

Observed potentially hazardous food held at greater than 41 degrees Fahrenheit. TCS foods (raw pork chop and chicken tenders)stored inside the reach-in cooler by the 3-compartment sink being cold-held at temperatures exceeding 41F.

Observed a build up on the blade of the can opener.

Observed a black mold like build up on the interior surface of the lid covering the ice on the drink machine.

Observed a black stain on the white ice chute of the bulk ice machine. When the chute was wiped the black substance came off. The chute will need to be replaced or deep cleaned to avoid contamination to the ice.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed single use/single service knives, forks, and spoons stored on the front end by the drink machine not protected from contamination.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the rubber gasket broken and hanging off the door on the reach in cooler by the 3-compartment sink. The gasket is causing warm air to enter into the cooler, and the temperatures are higher than 41F degrees. Advised employees not to store any food in the cooler until it is fixed. All food will need to be kept in the walk in cooler.

Observed the cutting board attached to the prep top unit in need of replacing or the material can be resurfaced. The board has stained and deep cuts.

Observed two fryer baskets in bad repair with wire hanging from the baskets. The baskets will need to be discarded and replaced.

Observed the prep top cooler (under the lid) in need of cleaning due to an accumulation of old food build-up.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the ceiling tile missing above the prep produce sink in the kitchen. The tile will need to be replaced to avoid contamination of food products.

Observed the top of the reach in cooler rusty. The cooler will need to be cleaned and sealed. The rust can cause contamination to food stored in the unit.

Observed the mechanical vents in both the men and women's restroom in need of cleaning due to a thick dust debris.

Observed the ventilation system (HVAC) inadequate as evidenced by condensation on the HVAC vents and inside of the protective light shields. Have a technician to check the system this can possibly cause contamination to food products.

Send a work order to sabrina.young@dph.ga.gov by 6/19/25.

Observed some TCS foods stored inside the reach-in cooler by the 3-compartment sink being cold-held at temperatures exceeding 41F.

Observed expired food items stored in the walk in cooler (mushrooms and chicken livers 12/18). Advised employee to discard food items (COS).

Observed no hot water in the women's restroom. Advised PIC that hot and cold water should be accessible at all sinks. Also, to make the men's restroom a unisex restroom and place an "out of order" sign on the women's restroom door until repairs have been made. PIC stated that a plumber will service the sink ASAP. Please send a copy of the work order to sabrina.young@dph.ga.gov by 12/23/24.

Observed wet dishes stacked on the storage shelf by the 3-compartment sink with water nesting on them. Make sure to properly let dishes air dry before storing them on the storage racks.

Observed the rubber gasket broken and hanging off the door on the reach in cooler by the 3-compartment sink. The gasket is causing warm air to enter into the cooler, and the temperatures are higher than 41F degrees. Advised employees not to store any food in the cooler until it is fixed.

Observed the drawers inside of the reach in cooler by the 3-compartment sink and by the fryers in need of cleaning due to a build-up of food debris. Observed build-up on the plastic that is covering the reach in cooler. Also, observed the prep top cooler (under the lid) in need of cleaning due to old food build-up.

Observed the floors in need of cleaning throughout the kitchen and behind equipment (fryers, drink machine, etc.). Also the floors are in need of being resealed. The sealant is chipping, and the floors should be smooth, easily cleanable, and nonabsorbent.

Observed an employee's lunch bag stored above a box of whole tomatoes in the walk in cooler. Make sure to store employee's items in a designated area so it won't cause contamination to food items. Employees items should be labeled and store on the bottom shelf.

Observed a build-up of dust debris on the ventilation hood system in the kitchen.

Observed employees with visors on but the extra hair is not restrained. hair should be pulled up out of the face and not hanging. This applies to employees prepping food, making drinks, handling food, washing dishes, etc.

Observed the cutting board on the prep unit in need of replacing due to deep cuts and stains. (Repeat)

Observed the shelves by the grill, underneath the lid in the prep unit and inside of the drawers with old food accumulation. Please clean regularly. also observed that the lines on the replacement drink syrup needs cleaning due to a white debris from the flour and meal.

Observed the prep and hand sink with a black residue inside of the sink (Repeat). PIC started cleaning (COS).

Observed the floors in need of cleaning throughout the kitchen and underneath the shelves in the walk in cooler.

The ceiling tile is missing above the prep sink.

Observed a dust debris on the ventilation system. Also cobwebs, please clean.

Observed an employee with (1) glove on and (1) off in the kitchen prepping food items. Employee picked up a slice of cheese with bare hand contact and placed it on a sandwich.

Observed the hand sink by the 3-compartment sink with no hand soap to properly wash hands.

Observed several trays of biscuits in the walk in cooler with no cover to prevent contamination.

Observed the ice machine with a black and pink mold-like substance. (Repeat)

Observed (3) pans of prepped chicken tenders with no preparation or disposal date. (COS)

Observed hot dogs stored in the reach in cooler with an expiration of 2/18.

Observed no temperature measuring device in the walk in cooler to get an ambient temperature.

Observed no quat test strips in the facility to test the sanitizer in the 3-compartment sink.

Observed the hand sink by the 3-compartment sink with a black residue inside. Please clean. Also observed the ceiling and underneath the vents in the walk in cooler in need of cleaning due to dust.

Observed the floors in need of cleaning throughout the facility especially underneath the 3-compartment sink. The floors in the walk in cooler are in need of cleaning too.

Observed the floors in the kitchen in need of being resealed to prevent chipping.

Observed a cracked light shield in the kitchen. Please replace.

Observed the food permit expired. A total of $250.00 is due to the Health Department within 10 days.

Observed the bottom of the prep unit with water nesting on the bottom. Make sure to wipe the water up to keep contaminating food items. Unit needs to be serviced (too much water).

Observed the cutting board on the prep unit in need of replacing due to deep cuts and discoloration.

Observed the drink nozzles in the dining room and behind the counter with a thick black mold build-up. PIC removed all nozzles and started cleaning them. (COS).

Observed the prep top cooler with water nesting on the bottom. Make sure to wipe the water up to keep from contaminating food items. If temperatures rise please service the unit.

Observed flour, meal, and a batter mix stored in the walk in cooler with no cover. Employee covered the items (COS).

Observed the can opener and microwave with old food debris and the ice machine with a black mold-like substance on the chute. All items will need immediate cleaning. (Repeat)

Observed several food items in the walk in cooler with no preparation or disposal dates (carrots, mushrooms, onions, salsa, celery, lettuce, fried chicken wings, chicken tenders, pork chop, beef burgers). (Repeat)

Observed (2)big containers of flour without a common name to identify them. Employee started adding names to the flour containers

Observed (1) container of condiment in the prep cooler without a food label.

Observed chicken cooling in the walk in cooler with no cover to protect from contamination. Employee covered the chicken. (COS). Make sure to put a time stamp on the food items as well so it's clear when it started cooling.

Observed a pack of meat laying on the prep sink not properly thawing. Employee put meat under running water to thaw it properly. (COS)

Observed no temperature measuring devices in the reach in coolers, reach in freezers, and prep coolers. Make sure to add a thermometer for ambient temperatures.

Observed a container of liquid margarine in the walk in cooler and a container of flour in the kitchen stored on the floor. Make sure to store all food items 6 inches or more off the floor. Employee started moving items. (COS)

Observed the prep cooler and food storage shelves not free of accumulations. Please clean these items.

Observed the ceilings and floors in the kitchen in need of cleaning from grease and food debris.

Observed (1) light out on the ventilation hood system. Please replace bulb.

Observed the ice scoop for the main ice machine laying on top of the unit. It will need to be stored in a bin free from contamination.