Church's Texas Chicken 7309

Nonfood-contact surfaces clean — Inspector Note: Observed build-up on the bottom of pans used to hold food. Also observed back of soda machine encrusted with dust and lint near drive thru area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor tiles and coved molding in disrepair in the main kitchen. Also observed build-up on the floors and base of walls. CA: Good Repair. All physical facilities shall be maintained in good repair. (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.

Management knowledge, responsibilities, reporting — Inspector Note: During inspection there was no verifiable way for employees knowledge of symptoms and diseases reporting. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the . Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Response procedures for vomiting & diarrheal events — Inspector Note: During inspection there was no sanitizer on site for vomit/diarrheal event. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Proper hot holding temperatures — Inspector Note: Observed food in open warmer (chicken tenders 108°F) and warmer cabinet (cajun rice 124°F) not above 135°F. CA: Time/Temperature Control for Safety Food, Hot Holding, except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS Food was discarded.

Nonfood-contact surfaces clean — Inspector Note: Observed build-up present on top of oven, on insides of reach-in coolers and on insides of food warmers and on overhead food warmer bins. Build-up present on hood vent above and behind fryers. Equipment shall be free of accumulations. Advised to clean equipment

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor tiles and coved molding in multiple areas in disrepair in kitchen. Build-up present on floors in kitchen along base of walls and around equipment in kitchen. Wall observed in need of repair multiple areas in mop room area. Advised to repair

Proper hot holding temperatures — Inspector Note: Observed hot held food being held out of temperature. PIC discarded