Beautiful Restaurant

Inspector notes: Observed prep top cutting board in front of kitchen with deep cuts, and stained. Ca: food contact surfaces shall be cleaned to sight and touch.

Inspector notes: Fried Chicken not held at 135 degrees Fahrenheit. Ensure that fried chicken is held at 135 degrees Fahrenheit when serving. Chicken was disposed and ensured that it is under the heat lamp

Inspector notes: Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Advised PIC that employees can not drink within the food preparation area or while they are preparing food. COS

Inspector notes: Observed that the sanitizer at the dishwasher was at o ppm. 511-6-1.06 (n) There should be a minimum sanitizer concentration of at least 10 ppm.C/A Dishwasher was shut down until the unit is repaired.

Inspector notes: Observed brown residue inside ice machine. COS: Employee dumped ice and cleaned out ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods...

Inspector notes: Observed wet dishes stacked. CA: Advised PIC to let dishes fully air dry before stacking. 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.