Super Chix

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from 11/03/25 posted in lobby of facility. 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

Hot and cold water available; adequate pressure — Inspector Note: Facility's hot water generation unable to meet demands of facility. Hand sinks not reaching 85F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC unable to produce verifiable proof that food employees have been trained on the 9 major allergens and the procedure for encountering food allergens. C/A: Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Facility has 10 calendar days to train and submit to EHS proof of Allergen Awareness Training.

Proper hot holding temperatures — Inspector Note: Observed fried chicken filets and fried chicken tenders in warmer drawer of main kitchen temping 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: Food items discarded

Proper cold holding temperatures — Inspector Note: Observed ranch and jalapeno ranch in build prep top cooler of main kitchen prep temp above 41F. Observed buttermilk ranch #1 and #2, and jalapeno ranch in build prep top cooler of main kitchen temp above 41F. Observed egg wash in counter of main kitchen temp above 41F. 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 41°F (5°C) or below. COS: Sauces discarded.