CHURCH'S TEXAS CHICKEN

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed old inspection report posted in facility establishment. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy black build up throughout facility on doors, bathroom boors, walls, under units, cove bas in kitchen, and in dining room floors. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food stored covered — Inspector Note: Observed mayo, spicy mayo, pickles on counter top stored uncovered. Observed coleslaw in FS cooler stored uncovered. C/A-storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS- All food stored covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy dark build up on all soda nozzles in main kitchen. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- PIC washed, rinsed, and sanitized soda nozzles

Proper hot holding temperatures — Inspector Note: Observed chicken wings in warmer cabinet in front service holding below 135F. C/A- 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- items discarded