THE COOP

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit that was not current displayed. Provided PIC with 2025 & 2026 with invoices. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulated under cooking equipment. Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler not cleaned to prevent accumulation of soil residue. Observed wall soiled with accumulated grease. Observed attached equipment soiled with accumulated grease. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to do a deep cleaning of main kitchen area during a specific time every week to prevent build up.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed staff member actively washing, rinsing but not sanitizing dishes. CA:CA: chlorine solution shall have a minimum temperature based on the concentration and pH of the solution between 50-100PPM. COS: staff member was educated to set up sanitizing sink and to check 2-4 hours with testing strips.

Proper date marking and disposition — Inspector Note: Observed cooked chicken wings, collard greens, alfredo, in reach in cooler with no date marking. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. COS: Advised PIC to purchase testing strips to test concentration of chlorine.

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulated under cooking equipment. Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler not cleaned to prevent accumulation of soil residue. Observed wall soiled with accumulated grease. Observed attached equipment soiled with accumulated grease. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to do a deep cleaning of main kitchen area during a specific time every week to prevent build up.

Toxic substances properly identified, stored, used — Inspector Note: Observed chlorine sanitizing solution exceeding the maximum concentration allowed. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: PIC remade solution of cl after corrections 100ppm

Toxic substances properly identified, stored, used — Inspector Note: Observed raid being stored in main kitchen above hand washing sink. CA:Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: Advised PIC that raid shall be removed from food service and that a pest control company must be used to control pests.