UNCLE SHUG'S CHICKEN BARN

Observed heavy food build-up on potato wedger. CA slicer must be washed/rinsed/sanitized after use, at a minimum every 4 hours. COS slicer taken to warewashing sink.

Observed 3-compartment sink dripping into full pan of filthy water on the floor under the pipes. Plumbing shall be repaired according to law, and maintained in good repair.

Observed breakfast items cooling in the walk-in cooler, stacked up with tight fitting lids. From cooking temperature, cooling has two steps. The first step the food is cooled at room temperature from cooking temperature to 70F within 2 hours; the second step the food is moved to the walk-in to cool from 70F to 41F within another 4 hours. Both steps must be met in time or the food must be discarded. To facilitate rapid cooling, store in shallow pans, use metal pans for heat transfer, loosely cover or keep uncovered provided there is overhead protection, use ice bath, ice paddle, place in freezer or blast chiller, or use ice as an ingredient. COS grits placed in freezer and cooled to 39F within the 6-hour cooling period.

Observed flying pests in kitchen. CA Keep door closed, eliminate pest harborage conditions, and use approved methods for trapping and removing pests. COS door closed and mop area tidied up.

Observed raw chicken juice being dumped into 3-compartment sink and soapy water in one of the prep sinks. 3-compartment sink must only be used for dishwashing, one compartment for washing with soap, second compartment for rinsing in clear water, third compartment for sanitizing with approved sanitizer then dishes moved to drainboard to air-dry. There are two prep sinks, one for meat, and one for vegetables. The must only be used for food prep, no dishwashing or handwashing in prep sinks. COS sinks cleaned out and sanitized.

Observed gravy and beans hot holding with internal temperature less than 135F. COS out of temp foods discarded, holding units turned up to higher holding temperature.

Observed multiple potentially hazardous foods without proper datemarking. CA ready-to-eat potentially hazardous foods must be clearly marked with 7-day discard date by the end of which foods must be consumed or discarded. The prep date counts as day-1, so if an item is prepped on a Thursday, it must be sold or discarded by the end of the following Wednesday. COS PIC dated foods.

Observed wet wiping cloths stored on food contact surfaces. Once used, wiping cloth must be stored completely submerged in sanitizer or taken to dirty laundry area.

Observed back kitchen door propped open. Door must be kept fully closed and seal must be intact and adequate to keep pests out.

Observed debris in, on, and around cooking and cooling equipment, walk-in coolers, and food storage racks.

Observed food and flour on floors in food prep and storage areas.

Observed organic matter on the shield of the ice machine.

Observed a personal drink cup without a lid stored on a prep counter. COS: Cup discarded.

Back door needs adjustment or new seal to prevent pest entry.

Observed excessive food residue and build-up under hot holding equipment, in fryer area. Observed damaged floor under fryer area.

Observed mops improperly drying in mop bucket.

Observed personal bag stored on potatoes and glasses stored on prep top cooler. COS: Items removed.

Observed fried chicken, mac and cheese, and mashed potatoes hot holding with internal temperature less than 135F. COS Chicken discarded, potatoes reheated, both holding units turned up to higher holding temperature.

Back door needs adjustment or new seal to prevent pest entry.

Between use ice scoop must be stored in clean area and protected from contamination.

Observed excessive food residue and build-up under hot holding equipment, in fryer area, on floors under food storage racks in dry storage.

Observed damaged flooring tiles around fry area.

Observed multiple flies in the kitchen.

Observed no sanitizer testing strips in facility.

Observed dipping solution for chicken uncovered and unprotected from environmental contamination.

Observed single used containers covered in food debris.

Observed debris on and around cooking equipment, Walkin coolers, and food storage racks.

Observed an excessive build-up of foods, debris, and grease on the floors and walls throughout the facility.

Observed cheese cold holding at 49F. COS: PIC discarded cheese.

Observed sliced potatoes stored in the walk-in cooler without proper date marking. COS: PIC instructed employees to date mark.

Observed food handler preparing foods without proper hair restraints. COS: Food handler put on hair net.

Observed minor debris on and around equipment.

Observed a container of moldy cheese in a reach-in cooler. COS: PIC discarded cheese.

Observed ranch, honey mustard, and Shug sauce being stored at room temp. COS: Sauces were discarded.

Observed food handler wash hands in the food prep sink.

Observed organic matter on the shield of the ice machine.

Observed uncovered hamburger patties and biscuits in the walk in freezer.

Observed a build-up of debris on the door handles of the walk-in units.

Observed an excessive build-up of foods, debris, and grease on the floors and walls throughout the facility.

Observed the cook use personal cell phone in the food prep area.