Zaks Fish And Chicken

Year by year

Inspections

1. Aug 26, 2026 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     -Inside of prep cooler observed to be heavily soiled with old food debris and grease. -Exterior of all cooler doors observed to be soiled with breading and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Aug 11, 2026 Routine · 3 priority, 3 core, 2 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat bun with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Food discarded during inspection.

     Code 3-301.11 (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Cooked chicken in True two door cooler is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Windex and Raid observed to be stored over consumables in the establishment.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Chemical products moved to a designated chemical storage area.

     Code 7-201.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw meats in the bottom of the prep cooler, containers of chicken and gyro meat in two door True cooler, and hamburger patties in two door freezer observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     -Rubber band observed to be cooking on flat top adjacent to other food. -Sauce bottle observed to be stored inside the container of lettuce in the prep cooler.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     -Inside of prep cooler observed to be heavily soiled with old food debris and grease. -Exterior of all cooler doors observed to be soiled with breading and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Mar 12, 2026 Re-inspection 2 · No items found

   No violations cited.

4. Feb 27, 2026 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     2/27/26- Multiple containers of chicken in the two door back room cooler at 44-58°F have not cooled within a 6 hour parameter. 2/10/26-Multiple containers of chicken at 58-62°F have not cooled within 6 hour parameter.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Chicken was discarded during inspection and proper cooling techniques were discussed.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked fried chicken. Chicken observed to be cooling in large, deep containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Containers of raw fish were observed to be unwrapped or uncovered in prep cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

5. Feb 10, 2026 Routine · 1 priority, 1 priority foundation, 3 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Multiple containers of chicken at 58-62°F have not cooled within 6 hour parameter.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Chicken was discarded during inspection and proper cooling techniques were discussed.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked fried chicken. Chicken observed to be cooling in large, deep containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Containers of raw fish were observed to be unwrapped or uncovered in prep cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution is stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     -Non-food contact surfaces of the prep cooler interior are soiled with grease build-up. -Slushee machine observed to be soiled with sticky syrup build-up around the lid area.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

6. Dec 29, 2025 Admin Follow Up · No items found

   No violations cited.

7. Dec 18, 2025 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Wall behind slushee machine is painted dryall, which is absorbent and not easily cleanable. 2. Floor in back room is cement which is no longer sealed and therefore, not easily cleanable. 3. Trim on new shelving units throughout facility, is not finished and leaves edges of presswood exposed.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

8. Nov 24, 2025 Pre-inspection · 3 core
   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Wall behind slushee machine is painted dryall, which is absorbent and not easily cleanable. 2. Floor in back room is cement which is no longer sealed and therefore, not easily cleanable. 3. Trim on new shelving units throughout facility, is not finished and leaves edges of presswood exposed.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall junctures throughout kitchen, prep areas, food storage areas, and under ventilation hood, are not coved.

     Correction: Provide base coving. Base coving under ventilation hood must be fire rated.

     Code 6-201.13 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen and bathroom handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

9. May 19, 2025 Re-inspection 2 · No items found

   No violations cited.

10. Apr 3, 2025 Re-inspection · 1 priority, 2 priority foundation, 5 core, 8 repeat
    • Serious Priority Repeat

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      Swai observed in food storage areas and is not presented on the menu.

      Correction: Discard unsafe, adulterated or not honestly presented food items. List swai not catfish on the menu.

      Code 3-101.11

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Repeat

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process plan is not being followed, and a written plan has not been approved by health department.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority. Non-continuous cooking must stop until plan is approved by health department.

      Code 3-401.14 (F)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Raw chicken wings, and fish in the kitchen prep coolers were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      4/3/25: Sugar, and flour are stored in unlabeled container. 3/18/25: Breading mix is stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Action Taken: Sugar and flour were labeled with common name during inspection.

      Code 3-302.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep counter in the kitchen.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      4/3/25: Various non-food contact surfaces are soiled: -Exterior surfaces of all equipment located in the kitchen are soiled with fry oil, grease, breading mix, and other food debris. -Handles of all coolers in establishment are soiled with breading and grease. -The hood filter is soiled with grease accumulations. 3/18/25: Various non-food contact surfaces are soiled: -Exterior surfaces of all equipment located in the kitchen are soiled with fry oil, grease, breading mix, and other food debris. -Interior rim of prep cooler is soiled with grease and food accumulations. -Back room 2 door cooler containing par-cooked chicken is soiled with raw chicken juice. -Handles of all coolers in establishment are soiled with breading and grease. -The hood filter is soiled with grease accumulations. - Prep sink is soiled with food debris, meat pieces and grease. -Shelf with spices is soiled with crumbs, food, and grease.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors and walls throughout the entire facility are soiled with food debris, grease and dirt. Floor and wall areas around fryer and warewashing sinks are soiled heavily with grease and dirt.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

11. Mar 21, 2025 Follow Up · No items found

    No violations cited.

12. Mar 18, 2025 Routine · 5 priority, 6 priority foundation, 13 core, 8 repeat
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after handling raw chicken

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      Swai observed in food storage areas and is not presented on the menu.

      Correction: Discard unsafe, adulterated or not honestly presented food items.

      Code 3-101.11

    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Baked potatoes sitting on a storage shelf are 65°F have not cooled within 6 hours.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Potatoes were discarded during inspection.

      Code 3-501.14 (A)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      French fries in sink and on top of chest freezer were cold held at 56-60°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: French fries were put into the freezer.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      Chlorine concentration in sanitizer bucker was observed to be 200PPM

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. Action Taken: Employee added water to dilute chlorine concentration to 100 PPM.

      Code 7-204.11

    • Not serious Priority Foundation

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Repeat

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process plan is not being followed, and a written plan has not been approved by health department.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

      Code 3-401.14 (F)

    • Not serious Priority Foundation Repeat Corrected on site

      THAWING

      Fish is being improperly thawed by sitting in still water in the prep sink.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Operator turned on the faucet so the fish was thawing in cold running water.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Can opener is visibly soiled with dried food accumulations.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink or automatic handwashing facility in the primary food prep area is not in working order and is unavailable for proper handwashing. The hand sink in the warewashing area is blocked by boxes and garbage and the hand sink in the kitchen is filled with french fries.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation Repeat Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at either employee handwashing sinks for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was provided during inspection.

      Code 6-301.12

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Raw chicken wings, and fish in the kitchen prep coolers were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Breading mix is stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep counter in the kitchen.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of fries are stored on the floor in the kitchen.

      Correction: Store all food items 6 inches above the floor. Action Taken: Fries were placed in the freezer.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Various non-food contact surfaces are soiled: -Exterior surfaces of all equipment located in the kitchen are soiled with fry oil, grease, breading mix, and other food debris. -Interior rim of prep cooler is soiled with grease and food accumulations. -Back room 2 door cooler containing par-cooked chicken is soiled with raw chicken juice. -Handles of all coolers in establishment are soiled with breading and grease. -The hood filter is soiled with grease accumulations. - Prep sink is soiled with food debris, meat pieces and grease. -Shelf with spices is soiled with crumbs, food, and grease.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored in the bathroom on the floor and on the floor outside of the basement stairwell.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The handwashing sink in the kitchen is not draining and motion sensor is not turning on water.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      - Floor in the back storage area contains two large holes in the floor that are collecting dirt and other food debris. - Cardboard observed on shelves and is unapproved for use in the facility. Remove cardboard since this is an absorbent material.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

    • Not serious Core

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Base coving in along the wall next to the steps leading to the warewashing area along with several other area are peeling away from the wall.

      Correction: Provide base coving that is sealed to the wall.

      Code 6-201.13 (A)

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      - Employee deodorant stored on shelf with bread and other food products. - Employee keys observed on prep table.

      Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (B)

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      - Evidence of rodent droppings in the basement throughout back storage area. - Roaches observed in glue trap in the kitchen.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors and walls throughout the entire facility are soiled with food debris, grease and dirt. Floor and wall areas around fryer and warewashing sinks are soiled heavily with grease and dirt.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

    • Not serious Core

      DRYING MOPS

      Wet mops stored on the floor in mop sink area.

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

13. May 13, 2024 Re-inspection 2 · 2 priority foundation, 2 repeat
    • Not serious Priority Foundation Repeat

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process has no prior approval or the approved plan is not being followed.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

      Code 3-401.14 (F)

    • Not serious Priority Foundation Repeat Corrected on site

      THAWING

      05/13/2024- No thawing was occuring during re-inspection. 5/9/2024 - Fish fillets improperly thawing in prep sink without running water. Fish was observed at 51 degrees F. 3/27/2024- Fish fillets improperly thawing in prep sink without running water. 12/21/2023-1. Fish fillets improperly thawing in prep of water that is 55 degrees F. 2. Chicken gizzards are thawing in bus tub in prep sink.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Gizzards were discard by owner. Fish fillets moved to colder running water. Action Taken: Water was turned on in the prep sink with thawing fish.

      Code 3-501.13 (A) - (D)

14. May 13, 2024 Follow Up · No items found

    No violations cited.

15. May 9, 2024 Re-inspection 2 · 2 priority, 4 priority foundation, 5 core, 11 repeat
    • Serious Priority Repeat

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      Frozen swai fillets observed in facility and in chest freezer. Menu only lists catfish, not swai.

      Correction: Discard unsafe, adulterated or not honestly presented food items.

      Code 3-101.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      5/9/2024 - Sour cream was cold held at 47*F in Glenco cooler. Partially cooked chicken was observed at 52*F in 2 door cooler. 3/27/2024 - American cheese, roast beef were cold held at 48*F in Glenco cooler. 12/21/2023 --Cooked chicken in prep cooler is cold held above 41*F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Unsafe foods were discarded during inspection.

      Code 3-501.16 (A) (2) AND (B)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process has no prior approval or the approved plan is not being followed.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

      Code 3-401.14 (F)

    • Not serious Priority Foundation Repeat Corrected on site

      THAWING

      5/9/2024 - Fish fillets improperly thawing in prep sink without running water. Fish was observed at 51 degrees F. 3/27/2024- Fish fillets improperly thawing in prep sink without running water. 12/21/2023-1. Fish fillets improperly thawing in prep of water that is 55 degrees F. 2. Chicken gizzards are thawing in bus tub in prep sink.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Gizzards were discard by owner. Fish fillets moved to colder running water. Action Taken: Water was turned on in the prep sink with thawing fish.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      There is no date marking procedure for any tcs date marking required food items.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Core Repeat

      FOOD CONTAMINATION - FOOD PREPARATION

      5/9/2024 - Keys, phone, vape pen on prep tables and cutting boards. Soiled bin used for breading fish and chicken is stored in clean area in prep room and is being reused without washing, rinsing, sanitizing. 12/21/2023 -Soiled bin used for breading fish and chicken is stored in clean area in prep room and is being reused without washing, rinsing, and sanitizing.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of top of prep cooler and cutting board has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment fronts, equipment handles, and floors are soiled and have an accumulation of food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the prep sink area is less than 20 foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The areas of floors, walls, and under equipment in the facility are soiled and have an accumulation of food debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

16. Mar 27, 2024 Re-inspection · 3 priority, 4 priority foundation, 5 core, 12 repeat
    • Serious Priority Repeat

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      Frozen swai fillets observed in facility and in chest freezer. Menu only lists catfish, not swai.

      Correction: Discard unsafe, adulterated or not honestly presented food items.

      Code 3-101.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      3/27/2024 - American cheese, roast beef were cold held at 48*F in Glenco cooler. 12/21/2023 --Cooked chicken in prep cooler is cold held above 41*F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Unsafe foods were discarded during inspection.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with an air gap or backflow prevention at mop sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process has no prior approval or the approved plan is not being followed.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

      Code 3-401.14 (F)

    • Not serious Priority Foundation Repeat Corrected on site

      THAWING

      3/27/2024- Fish fillets improperly thawing in prep sink without running water. 12/21/2023-1. Fish fillets improperly thawing in prep of water that is 55*F. 2. Chicken gizzards are thawing in bus tub in prep sink.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Gizzards were discard by owner. Fish fillets moved to colder running water. Action Taken: Water was turned on in the prep sink with thawing fish.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      There is no date marking procedure for any tcs date marking required food items.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Core Repeat

      FOOD CONTAMINATION - FOOD PREPARATION

      Soiled bin used for breading fish and chicken is stored in clean area in prep room and is being reused without washing, rinsing, and sanitizing.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of top of prep cooler and cutting board has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment fronts, equipment handles, and floors are soiled and have an accumulation of food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the prep sink area is less than 20 foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The areas of floors, walls, and under equipment in the facility are soiled and have an accumulation of food debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

17. Dec 21, 2023 Routine · 3 priority, 6 priority foundation, 7 core, 7 repeat
    • Serious Priority

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      Frozen swai fillets observed in facility and in chest freezer. Menu only lists catfish, not swai.

      Correction: Discard unsafe, adulterated or not honestly presented food items.

      Code 3-101.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Cooked chicken in prep cooler is cold held above 41*F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with an air gap or backflow prevention at mop sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process has no prior approval or the approved plan is not being followed.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

      Code 3-401.14 (F)

    • Not serious Priority Foundation Repeat Corrected on site

      THAWING

      1. Fish fillets improperly thawing in prep of water that is 55*F. 2. Chicken gizzards are thawing in bus tub in prep sink.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Gizzards were discard by owner. Fish fillets moved to colder running water.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      There is no date marking procedure for any tcs date marking required food items.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in kitchen.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Corrected during inspection. Action Taken: Corrected during inspection.

      Code 6-301.11

    • Not serious Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Large amounts of frozen items were observed to be unwrapped or uncovered in 2 door stand up cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      Soiled bin used for breading fish and chicken is stored in clean area in prep room and is being reused without washing, rinsing, and sanitizing.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core

      FOOD LABELS - PROVIDED

      Packaged cheesecakes located in grab and go cooler are not labeled.

      Correction: Packaged foods shall be labeled as required by law.

      Code 3-602.11 (A)

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of [equipment] has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of [equipment] are soiled with [debris].

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the [location] is less than [10/20/50] foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The [area] is [describe].

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

18. Jun 27, 2023 Re-inspection 2 · No items found

    No violations cited.

19. May 26, 2023 Re-inspection · 3 priority foundation, 1 core, 4 repeat
    • Not serious Priority Foundation Repeat Corrected on site

      NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

      The non-continuous cook process for fried chicken has no prior approval.

      Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority. Action Taken: Fried chicken was discarded that was par cooked and cooling improperly.

      Code 3-401.14 (F)

    • Not serious Priority Foundation Repeat

      THAWING

      Raw fish is being improperly thawed by sitting on floor in back warewashing area.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for fried chicken in plastic tubs on back chest freezers in storage room.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Mulitple foods in upright freezer were observed to be uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)