Mary Brown's Chicken

The ceiling vent cover in the kitchen had an accumulation of dust build up.

Waiting for repairs with the sink plumbing, however, a bin was used to collect the leak. At the time, the grey water was not overflowing.

Backers rack contained trays of half cooked chicken and half-cooked potato wedges stored at room temperature. The operator mentioned that the rack was usually kept in the cooler and taken out only when required. It was also observed that the space in the walk-in-cooler was not properly used to maintain enough space to keep the rack and the raw potato wedges., , The operator was advised not to keep food at room temperature for more than 2 hours and to cook small portions of food if there is not enough space in the walk-in-cooler.

Potato wedges in the sanitizer compartment of the three-compartment sink were kept at the room temperature. , , The operator was advised to always keep the cut vegetables in the cooler at or below 4 degrees C.

Disposable paper cups were observed to be used as scoops in the starch container and the seasoning container., The operator was advised to use proper scoops with handles which could prevent food from contamination. Materials must be smooth, impervious to moisture, easy to clean and in good repair.

Bottles of cleaners/chemicals were stored next to starch containers., , The operator was asked to store the chemical bottles and food items separately.

The drainage pipe below the three-compartment sink was in disrepair and leaking., , Repair or replace plumbing to ensure water is contained at all times.

Tongs contained food debris left over from the previous night was observed. , , The operator was advised to remove the tongs from the service area and use clean and sanitized tongs. Washing utensils more frequently is required. It is important to wash all used utensils and trays at the end of the day to prevent pests.

A)1. Buildup of dust and dirt was observed on the ceiling and shelves above the back food prep counter. , 2. The ceiling vent cover above the mop sink area is observed with a buildup of dust. , 3. A buildup of food debris and grime was observed on the handles of the hot holding unit., 4) Splashes of the raw chicken juice were observed on the paper towel dispenser of the handwashing sink., 5) Back storage area: Pieces of bread and biscuit were noted at the corner of the window sill and behind the main door, respectively. , 6) Accumulation of dirt was observed on the knife holder above the three-comp sink., Ensure that the indicated areas are cleaned and sanitized., , B) Written sanitation procedures were not in place., The operator was advised to develop written sanitation procedures and keep records for the same.