CHURCH'S TEXAS CHICKEN

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 1. Observed in-use lower cooler cold holding at above 41F along front food service/cashier area. 2. Observed in-use warmer cabinet hot holding at below 135F along front food service fryer area. C/A: Repair both units; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: 1. All TCS foods discarded from cooler unit; unit must be serviced to cold hold at 41F and below prior to use for any TCS foods. 2. Food in warmer cabinet placed on time as a public health control (TPHC); unit may only be used if utilizing TPHC procedures. *Both units must be repaired if facility intends to use units for TCS foods without TPHC.*

Insects, rodents, and animals not present — Inspector Note: 1. Observed exit door in main kitchen prep area left open allowing potential entry of pests. 2. Observed drive thru window in front food service fryer area open allowing potential entry of pests. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS: Window and door closed.

Insects, rodents, and animals not present — Inspector Note: Observed large gap under exit door in main kitchen allowing potential entry of pests. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Proper cold holding temperatures — Inspector Note: Observed TCS tartar sauce cups cold holding at above 41F in lower RIC along front food service area. C/A: All TCS foods must be maintained at 41F and below during cold holding. COS: All discarded.

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding at below 135F in warmer cabinet in front food service fryer area (**see asterisks**). C/A: All TCS foods must be maintained at 135F and above. COS: Per PIC, food was at correct temperature and hour ago (12pm); all food placed on time as a public health control (TPHC) and labeled with discard time (4pm).

Personal cleanliness — Inspector Note: Observed employee handling food wearing several bracelets on wrist along front food service area. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee removed bracelets.

Personal cleanliness — Inspector Note: Observed employee handling food without hair restraint in fryer/prep area and along front food service area. C/A: 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. COS: Employee put on hairnet.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in-use lower cooler cold holding at above 41F along front food service/cashier area. C/A: Repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: All TCS foods removed from unit; unit must be serviced to cold hold at 41F and below prior to use for any TCS foods.

Physical facilities installed, maintained, and clean — Inspector Note: Observed excessive grease and food debris pooled under fryers in front food service area/prep area. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: 1. Observed large gap under exit door in main kitchen allowing potential entry of pests. 2. Observed large hole in wall of outdoor dry storage shed allowing potential entry of pests. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed ice bin lid and walls with accumulated black residue at drink machine in drive thru area. 2. Observed thick, black and green slime inside ice spout of drink machine in lobby. 3. Observed black and pink accumulation along interior upper wall of ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ice spout on drink machine cleaned and sanitized; correct remaining in 10-days.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holding at above 41F (*see asterisks*) in lower cooler along cashier/front food service area. C/A: ALL TCS foods which are cold held must be maintained at 41F and below. COS: Per PIC, food placed in cooler directly from WIC less than an hour ago. Food items placed in ice bath and moved to WIC unit; see temperature section for corrective actions.

Proper hot holding temperatures — Inspector Note: Observed several mac and cheese portions hot holding in warmer cabinet in fryer/prep area at below 135F. C/A: All TCS foods which are hot held must be maintained at 135F and above. COS: Per PIC, food placed in warmer less than an hour ago. Food reheated to at least 165F rapidly; see temperature section for corrective actions.

Physical facilities installed, maintained, and clean — Inspector Note: Observed excessive grease pooled under fryers in front food service area/serving area. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper hot holding temperatures — Inspector Note: Observed several TCS food hot holding at below 135F under heat lamp along front food service area (*see asterisks*). C/A: All TCS foods which are hot held must be maintained at 135F and above. COS: All chicken and tenders cooked less than an hour ago per PIC; chicken placed back in fryers and reheated to above 165F-see corrective actions in temperature section.