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Inspection Report
Red Rooster Hot Chicken LLC
610 STREET RD
WARMINSTER, PA 18974
Inspection Date: 03/26/2025
(View Inspection Report)
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#
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Violation
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47
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Non-food contact surfaces clean
Inspector Comments
Frost build-up and food debris observed inside the ice cream freezer. Clean as often as necessary to maintain.
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Red Rooster Hot Chicken LLC
610 STREET RD
WARMINSTER, PA 18974
Inspection Date: 03/12/2025
(View Inspection Report)
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#
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Violation
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6
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Hands clean & properly washed
Corrected On-Site.
Inspector Comments
A ware washing employee went outside with gloves on, came back inside, and resumed ware washing duties without removing gloves or washing hands. The owner discussed proper gloves changing and hand washing with the employee.
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14
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Food-contact surfaces: cleaned & sanitized
Corrected On-Site.
Inspector Comments
The ware washing employee was observed washing and rinsing utensils, but not sanitizing utensils. All utensils and food contact equipment must be washed, rinsed, and then sanitized. EPS demonstrated how to fill the sanitize basin and test the concentration. EPS provided some test strips and the owner took a picture of the color indicator.
-The facility does not have Cl test strips on site. Obtain test strips.
In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable:
(i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 674(d)(1).
(ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F).
(iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions.
(iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization.
In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable:
(i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 674(d)(1).
(ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F).
(iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions.
(iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. Corrected On-Site. New Violation.
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22
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Time as a public health control; procedures & record
Corrected On-Site.
Inspector Comments
Milk sitting out at room temperature was observed at 50 degrees F, without a date/time marking/log. A few containers of Rooster sauce (mayonnaise based) were also sitting out at room temperature. The milk was voluntarily discarded. EPS discussed with the owner time (in place of temperature) as a public health control. Any and all TCS foods stored at room temperature must be marked/logged. The unsold portion must be discarded after 4 hours of storage at room temperature.
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47
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Non-food contact surfaces clean
Inspector Comments
Frost build-up and food debris observed inside the ice cream freezer. Clean as often as necessary to maintain.
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52
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Garbage & refuse properly disposed; facilities maintained
Inspector Comments
Grease-like debris was observed on the ground near the grease barrels and dumpster storage area. The area must be cleaned and maintained, so that it is not a source for rodent harborage. Submit proof of cleaning to the Department by 03-14-25.
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Red Rooster Hot Chicken LLC
610 STREET RD
WARMINSTER, PA 18974
Inspection Date: 12/17/2024
(View Inspection Report)
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#
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Violation
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19
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Proper hot holding temperature
Corrected On-Site.
Inspector Comments
Cooked noodles and reheated, prepackaged macaroni and cheese were observed at 82 and 110 degrees F. The food handler prepping these foods left the facility, and the items remained at room temperature, and were not stored hot for when food preparation could resume. These TCS foods were discarded due to indeterminate times/temperatures.
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20
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Proper cold holding temperature
Corrected On-Site.
Inspector Comments
Whipped cream and milk were left out at room temperature. The milk temped at 58 degrees F. These items were voluntarily discarded. All TCS foods (that are not time controlled), must be maintained at 41 degrees F or below.
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22
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Time as a public health control; procedures & record
Corrected On-Site.
Inspector Comments
Breading for dredging chicken, cut cabbage, and shredded cheese were stored at room temperature without a date/time log. EPS discussed the use of a time log for any and all TCS foods not stored under temperature control.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Unwrapped single use utensils were stored food contact side up
-Ice cream scoops were stored in standing water temping at 79 degrees F
-Scoop handles were in contact with food inside bulk dry food containers
302. In-use utensils and between-use storage.
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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Red Rooster Hot Chicken LLC
610 STREET RD
WARMINSTER, PA 18974
Inspection Date: 11/14/2024
(View Inspection Report)
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#
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Violation
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52
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Garbage & refuse properly disposed; facilities maintained
Inspector Comments
Grease-like debris was observed on the ground near the grease barrels and dumpster storage area. The area must be cleaned and maintained, so that it is not a source for rodent harborage. Submit proof of cleaning to the Department by 11/16/24.
The owner stated that kitchen oil is picked up weekly.
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Red Rooster Hot Chicken LLC
610 STREET RD
WARMINSTER, PA 18974
Inspection Date: 09/09/2024
(View Inspection Report)
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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Corrected On-Site.
Inspector Comments
At the beginning of the inspection, the hand washing sink was obstructed by a fan and a lid from a container, stored in the bain. These items were removed.
825. Operation and maintenance of plumbing facilities.
(a) Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
(2) A handwashing facility may not be used for purposes other than handwashing.
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22
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Time as a public health control; procedures & record
Corrected On-Site.
Inspector Comments
Breading for dredging chicken, raw chicken, and cut cabbage were stored at room temperature without a date/time log. EPS discussed the use of a time log for any and all TCS foods not stored under temperature control.
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41
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In-use utensils: properly stored
Inspector Comments
-Scoop handles were in contact with food in bulk dry storage containers
-Ice cream scoops were stored in stagnant water between uses
302. In-use utensils and between-use storage.
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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Red Rooster Hot Chicken LLC
610 STREET RD
WARMINSTER, PA 18974
Inspection Date: 07/01/2024
(View Inspection Report)
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No violations were marked out on this inspection.
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