Church's Chicken #1182

Inspector notes: When arriving at the facility, EHS observed male employee fix drink, drink from cup and place cup in the designated area and proceed back to the fryers without washing hands. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed management of the need to address handwashing when contamination occurs or after changing tasks.

Inspector notes: Observed containers of utensils sitting in water at 90F and below.(k)Storage of In-Use Utensils. 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; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.0...

Inspector notes: Observed facility need to clean all equipment from food residue and accumulation. 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. EHS informed PIC of the need to clean equipment routinely.

Inspector notes: Observed the following: cracked floor tiles,missing tile grouting; missing ceiling vent cover; holes in walls and tiled walls, damaged coving throughout facility and inside the WIC. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC that the facility is in need of major repairs ASAP.

Inspector notes: Observed facility's need to clean under equipment and fryers(excessive grease and food debri). (b) Cleaning, Frequency and Restrictions. 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. EHS informed the PIC of the need to deep clean the facility ASAP.