Thg's Hot Chicken

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.

The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.

The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.

The restaurant did not properly wash and sanitize utensils used in food preparation.

The restaurant did not keep all bathrooms clean and sanitary.

The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.