Chicken Scratch

Year by year

Inspections

1. Dec 11, 2019 Routine Score 86
   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     cooler unit at front area broken 60 F must be maintain proper food temperature at 40 F or below to avoid cross contamination

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     vent hood missing dripping catcher must be have dripping catcher to avoid grease dripping and cross contamination vents dirty with soils and grease accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving inside cooker units rust and oxidize must be replace or repair to avoid cross contamination cooler unit broken prep area must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     back exit door missing weather strip must be replace or repair weather strip

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     unused equipment in all areas unused equipment must be store in a clean and dry storage area

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     missing individual towels at dispenser must be have individual towels to avoid cross contamination by employees

   • Serious Priority (3 points)

     Grease Trap Tickets

     missing current grease trap ticket must be have current grease trap ticket

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors, walls and ceiling dirty with soils, dust and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with grease and soils residues must be clean to avoid contamination and pest harboring

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     kitchen floors with cracks and rough surfaces must replace or repair to smooth and easy to clean surfaces to avoid contamination

2. Apr 18, 2019 Routine Score 86
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     chicken 47'f

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed raw eggs store next to chicken stocked

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     leaking inside the wic a ac air filter

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     provide cover for chicken containers

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     seal open gaps for the back door

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     no towel allow inside the cooler

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     change the broken lights under the vent hood

   • Not serious Priority Foundation (2 points)

     Thermometers to be accurate +/- 3'F

     observed broken thermometer in cooler

3. Oct 17, 2018 Routine Score 86
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     ice in the hand sink

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chicken above potato

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Chemical sanitizer generated onsite, device criteria

     set up sanitizer bucket

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Seal open gap for the back door

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     provide date marking for all food containers

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

4. Apr 30, 2018 Routine Score 87
   • Not serious Core (1 points)

     Food storage, prohibited areas under other sources

     Vents covering condenser fan in walk in cooler shows build up lint and dust.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Spray bottle with blue fluid lacking identifying label

   • Not serious Core (1 points)

     Health permit posted

     Location's Food Products Establishment Permit issued by the City of Dallas not on display. Please contact our office to see about getting a new Permit. Code Compliance - Consumer Health 7901 Goforth Road Dallas, TX 75238 (214) 670-8083

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     Ceiling tile displaced by back door to kitchen.

   • Serious Priority (3 points)

     Q.A. PPM - follow manufacturer's direction

     Sanitizing buckets test at about 100ppm. Please make sure buckets are replaced on a regular basis or as needed.

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Light bulb not functioning under vent hood.

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Shelving shows signs or rust. Exterior door in kitchen not smooth and easily cleanable. Door shows signs of rust. Shelving in dish washing area shows buildup of rust, wear, and other discolorations.

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     Management did not have test strips for Quaternary Ammonium on site. Please make sure to audit sanitizing buckets to ensure proper concentration is maintained (200ppm to 400ppm).

5. Oct 26, 2017 Routine Score 95
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Ceiling above walk in cooler dirty around A/C Vents.

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Shield for lighting in kitchen dislodged. Another shield in kitchen is cracked. Light socket under chicken hot hold missing light bulb.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked fried chicken temperature was 120.2°F. If time is to be used as a control, written procedures should be in place and logs maintained. Otherwise please maintain hot hold temperatures of above 135°F. Recommend period temperature audits.

6. Apr 6, 2017 Routine Score 95
   • Not serious Core (1 points)

     Pest control-routine inspections for

     FLIES OBSERVED

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     REPAIR COOLER GASKET

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

7. Oct 17, 2016 Routine Score 96
   • Not serious Core (1 points)

     Pest control-routine inspections for

     PREVENT FLIES FROM ENTERING RESTAURANT

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored