Churches Chicken #2108

Observed tongs stored directly on top of the jalapeno bombers in the reach-in freezer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Person in charge removed tongs.

Observed food safety manager certificate not posted in the food service establishment. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority. Person in charge printed and posted their food safety manager certificate in public view.

Observed food employee frying chicken without wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee placed on beard hair restraint.

Observed food safety manager certificate not posted in the food service establishment. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Must correct violation within 10 calendar days.

Observed facility lacking a verifiable certified food safety manager in its employ. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Must correct violation within 10 calendar days.

Observed kitchen tongs stored in the handwashing sink in the main kitchen area across from the prep top cooler. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed tongs.

Observed several food employees lacking a proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees were given proper hair restraints to wear.

Observed significant accumulation of water/food debris and grease buildup throughout main kitchen, in between equipment as well in between the crevices of the equipment, behind and underneath the fryers, and on floors. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 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. Violation must be corrected within 72 hours.

Observed several metal containers of raw chicken stored in the walk-in cooler without discard dates. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food employee placed discard dates on food containers.

Observed significant accumulation of water/debris buildup throughout main kitchen, in between equipment as well in between the crevices of the equipment, behind and underneath the fryers, and on floors. Also, observed ceiling leaking water throughout main kitchen area. All physical facilities shall be maintained in good repair. 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. Must correct violation within 72 hours.