Hip Hop Seafood & Chicken

Posted CFSM (Rashed Al-Hanini) not actively on duty or regularly present in facility to oversee food prep and handling activities. Discussed with PIC/current manager the importance of obtaining CFSM certificate. CFSM must be actively present in establishment and hold a managerial position over routine food activities. PIC must obtain CFSM certificate as soon as possible and submit copy to health department upon completion.

Observed boxes of fries stored on floor of outdoor walk in freezer. All food items must be stored at least 6" above floor surface to protect against contamination.

Most recent inspection report not posted. Most recent report must be prominently displayed in public view.

Observed 3-compartment dish sink with no sanitizer test strips available to test sanitizer concentration. Obtain sanitizer test strips and test concentration regularly. Replace sanitizer every 4 hours or when soiled/lowered concentration.

Observed black, organic build up on ceiling attachments in walk in cooler. Advised deep cleaning.

Observed improper reheating procedures for hot holding. Observed chicken being reheated by placing cold chicken in warming cabinet - reheated poultry incapable of reaching 165 for 15 seconds within 2 hours. Chicken must be reheated to an internal temperature of 165F for 15 seconds prior to being hot held at 135F or higher. Pull all cold chicken that was just placed in the warmer cabinet and reheat in fryer.

Observed no soap available at hand sink in main kitchen. Hand wash sink must be fully supplied with hot running water, soap, hand drying provisions, and a nearby garbage receptacle to help ensure proper hand washing. Supply soap for hand sink.

Observed hamburger patties and pies stored uncovered in the reach in freezer and subject to contamination. Also observed uncovered chicken and hush puppies in reach in coolers throughout main kitchen and subject to contamination. All food items must be stored covered to protect against contamination.

Observed inconsistent date marking. Observed several items stored in reach in coolers with no form of date marking (i.e., chicken, cole slaw, fish). All TCS foods must be properly date marked and used/disposed according to date.

Observed wet wiping cloths stored on countertop. Wet wiping cloths must be stored in sanitizer solution between uses. Replace solution every 4 hours or sooner if soiled - test concentration.

Observed cole slaw and conch salad stored in WIC with no form of date marking. Items must be properly date marked and disposed according to date.

Observed improper hot holding of fried chicken in warmer cabinet - cooked poultry not held at 135F or above. Corrective action: dispose all out of temperature chicken and repair or replace warmer cabinet. Hot held items must maintain an internal temperature of 135F or higher. Use stem thermometer to monitor internal temperatures regularly.

Observed hamburger patties and pies stored uncovered in the reach in freezer and subject to contamination. All food items must be stored covered to protect against contamination.

Observed packaged food stored in direct contact with ice and the food in the package is subject to contamination (i.e., ice buildup on food boxes stored under leak in walk in freezer). Repair leak and ensure no food items are stored under leak (until repaired) as this serves as a contamination risk.

Observed ice scoop in ice machine laying handle down and in direct contact with ready to consume ice.

Observed heavy grease build-up on hood system. Degrease and clean ventilation hood

Improper hot holding of fried chicken in warmer. Observed fried chicken being held at a hot holding temperature of 116 F. Corrective action: Chicken must be discarded that is not being held at correct temperature.

No hand drying provision at handwash sink at the time of inspection. Corrective action: All hand wash sinks must have a hand drying provision present at all times.

Chlorine sanitizer not at the required concentration. Observed chlorine sanitizer concentration below the required 50-100 ppm in three compartment sink and table use buckets. Corrective action: Chlorine sanitizer buckets must maintain a concentration of 50-100ppm at all times.

Observed ice scoop in ice machine laying handle down in ice machine.

Bowls on shelf are not stored inverted.

Bottom of freezer in prep area has food and particles along the bottom.

Observed grease build-up on the hood system.

Observed batters and ingredients removed from original packaging and stored in containers with no label for identification purposes. Label all ingredients with common name once removed from original packaging.

Observed warmer cabinet with no internal ambient temperature thermometer. Thermometer must be accurate and conspicuously located to ensure cabinet is holding at a temperature of 135F or higher.

Most recent inspection report not posted. Most recent report must be prominently displayed in public view.

Observed 3-compartment dish sink with no sanitizer test strips available to test sanitizer concentration. Obtain sanitizer test strips and test concentration regularly. Replace sanitizer every 4 hours or when soiled/lowered concentration.

Observed heavily soiled components and handles of reach in coolers - heavily soiled with batter/juices. Advised deep cleaning and scheduled routine cleanings.

Observed heavy grease build up on vent hood. Clean and degrease vent hood and nearby areas.

Observed food in hot hold cabinet not hot holding at 135F. Hot hold cabinet may need to be replaced. This is the 3rd time this violation is marked off consecutively.

Observed food not covered in reach in cooler. *Cover all foods.

No date marking in reach in cooler. *Date mark all foods.

Observed food in hot hold cabinet not hot holding at 135F. Hot hold foods must be 135F or hotter.

No date marking in reach in cooler. *Date mark all foods.

Observed food in hot hold cabinet not hot holding at 135F. Hot hold foods must be 135F or hotter.

Observed food in prep top cooler and reach in cooler not covered. *Keep all foods covered.

Observed improper vertical separation of raw animal foods and ready to eat foods (raw eggs stored over lemonade and onions in WIC). Raw animal foods should never be stored above ready to consume items due to contamination risk.

Observed open lids on outdoor dumpster. Lids must remain closed when not actively in use to prevent pest harboring/attraction.

Observed chicken in warming cabinet hot holding at 107 degrees Fahrenheit. *Warming cabinet was turned on high. Replace cabinet and get unit that will hold chicken at 135F or higher.

Observed flour and sugar scoops out in the open. *Store scoops in a lidded container.

Observed leak at rear of walk in freezer. Repair leak. In the mean time, ensure no food items are stored under the active leak to protect against contamination.