Harolds Chicken

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CHEMICAL STORAGE SUPPLIES ON FLOOR BY 3-COMP SINK.MUST ELEVATE ON SHELVING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR MONITORING TEMPERATURES OF FOOD.MUST PROVIDE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS FOR HAND DRYING AT EXPOSED HANDWASH SINK IN PREP AREA OR AT BACK HANDWASH SINK. MUST PROVIDE. CRITICAL VIOLATION, 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED OVER 35 FRUIT FLIES ON WALL AND CEILING ABOVE 2-COMP SINK AT REAR. MUST REMOVE. SERIOUS VIOLATION, 7-38-020.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN LIGHT SHIELDS AT CEILING IN PREP AREA AND AT REAR. REPLACE WATER DAMAGED CEILING TILES IN PREP AREA AND WHERE NECESSARY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE OUTED LIGHTS AT CEILING IN REAR WHERE NECESSARY.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS FOR HAND DRYING AT EXPOSED HANDWASH SINK IN PREP AREA OR AT BACK HANDWASH SINK. MUST PROVIDE. CRITICAL VIOLATION, 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 6 DRAIN FLYS ON WALL AND UNDER 3-COMP SINK AT REAR. MUST REMOVE. CONSULT PEST CONTROL OPERATOR. SERIOUS VIOLATION, 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS(I.E. CHICKEN, FISH, GIZZARDS AND COLE SLAW) ARE BEING PREPARED AND SERVED. MUST HAVE CITY CERTIFIED FOOD MANAGER ON SITE. SERIOUS VIOLATION, 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN FOOD STORAGE RACKS IN WALK-IN COOLER/FREEZER OF BUILD-UP. MUST CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN PREP AREA AROUND HEAVY EQUIPMENT, IN WALK-IN COOLERS/FREEZERS AND AT REAR. MUST CLEAN. FLOOR DRAIN COVERS MISSING AT REAR. MUST PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT 2ND COMPARTMENT OF 3-COMP SINK. MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE/PROPERLY STORE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES THROUGHTOUT REAR AREA. ORGANIZIE AND MAINTAIN AT ALL TIMES. PROPERLY STORE CLEANING EQUIPMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS IN PREP AREA MUST HAVE HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUSTY COOLER STORAGE SHELVES NEED TO REMOVE RUST. NEED TO REMOVE CARDBOARD FROM TABLE PREP STATION/CART.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO CLEAN DUSTY HOOD AND FILTER, FRONT 2 DOOR COOLER FANGUARD COVER. CLEAN STORAGE 2 TIER CART.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

RESEAL REAR FLOOR PAINT WORE OFF.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL IN POOR REPAIR REAR MOP SINK AREA AND FRONT PREP AREA NEXT TO FRYERS NEED TO REPAIR. CLEAN WALL BEHIND FRYERS. NEED TO CLEAN CEILING VENT OVER COOLER AND FREEZER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NEED TO CLEAN INSIDE ALL LIGHT SHIELDS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NEED TO REPAIR TOILET AT BASE SEALER COMING OFF NEED TO RESEAL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: STORAGE RACKS & FAN GUARDS IN WALK-IN COOLER, ALL UNUSED EQUIPMENT STORED IN REAR, INTERIOR CABINETS OF DEEP FRYERS, AND ALL OTHER UNCLEAN SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN ALL FLOORS THROUGHOUT INCLUDING ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS THROUGHOUT WHERE NEEDED. SEAL ALL LOOSE WALL COVE IN FOOD PREP AREA AND WHERE NEEDED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS MUST BE TURNED ON AND MAINTAIN 40F OR BELOW.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINKS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO P...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SHELVING IN WALK-IN COOLER AND FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, SINKS, PREP TABLES, COOLERS, FREEZERS, SHELVING, ETC

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING CEILING TILE IN WASHROOM. SEAL ALL OPENINGS AROUND PIPE FITTINGS IN WALLS AND CEILINGS UNDER EXPOSED SINK, ABOVE UTILITY SINK, NEAR WATER HEATER ETC.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS IN WALK-IN COOLER AND FREEZER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLE...