Bucks County Department of Health

Inspection Report

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 11/13/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Corrected On-Site. Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared.
6	Hands clean & properly washed Corrected On-Site. Inspector Comments A food worker donned new gloves without first washing hands thoroughly. A trainee, not yet handling food, donned new gloves without first washing hands thoroughly. This food worker must be properly trained before acting as a food worker. Hands must be washed after any task that may contaminate hands, when switching tasks, and before putting on new gloves.
22	Time as a public health control; procedures & record Corrected On-Site. Inspector Comments Portioned TCS food does not have a time marked by which it is to be sold or discarded. Affected food was voluntarily discarded. All cheese sauce and mayonnaise-based sauces left at room temperature must be marked for time control. Otherwise, it must be cooled appropriately in the walk-in once it is opened or mixed. If time, rather than temperature, is used as the public health control, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments The ice machine is accumulating water in the bottom. It appears that the drainage line is at an improper angle and water cannot drain. The ice cannot be used. The manager purchased bagged ice for use. Have the machine serviced so it is operating properly. All equipment must be in good repair and proper adjustment.
47	Non-food contact surfaces clean Inspector Comments Clean external parts of floor drains. Submit evidence (invoice, photos, etc) of correction via email.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 11/06/2024
(View Inspection Report)

#	Violation
6	Hands clean & properly washed Corrected On-Site. Inspector Comments 1. A food worker donned new gloves without first washing hands thoroughly. 2. A food worker adjusted his hat then returned to work without removing gloves and washing hands. Hands must be washed after any task that may contaminate hands, when switching tasks, and before putting on new gloves.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Soiled food equipment was placed in a handwashing sink. A handwashing facility shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. It is recommended to obtain a table or cart for purposes of storing soiled equipment before washing. Rinse wares, place on cart. Clean sinks, then wash, rinse, sanitize and air-dry wares.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Handwashing sinks are not supplied with paper towels. Rolls of paper towels that must be repeatedly touched in order to remove a piece is not acceptable. Perforated paper towels were obtained. Replace batteries in dispensers or find another sanitary option. Handwashing sinks must be supplied at all times with soap and means of drying hands in sanitary manner.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Food in the cold hold unit is placed on ice and is not maintaining temperature of 41F or lower. These containers must be submerged in ice and maintained at 41F or lower (temperature control) or food safety must be maintained by using time control. If time control is used, mark the exact time that the food was removed from temperature control (such as front the walk-in) and use or discard within four hours. Batters and dredges must also either be maintained cold or replaced with new product in clean containers at a least every four hours.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments 1. The walk-in is holding food at 45-46F. The ambient temperature is at 47F according to digital display at time of inspection. Adjust or repair. 2. The ice machine is accumulating water in the bottom, indicating a clog. This ice is used for cooling only, not as a food product. Empty, clean, sanitize and have the machine serviced so it is operating properly. All equipment must be in good repair and proper adjustment.
47	Non-food contact surfaces clean Inspector Comments There is an obvious odor of sewer gases present in the kitchen. Have grease trap cleaned and/or plumbing serviced. Submit evidence (invoice, photos, etc) of correction via email.
52	Garbage & refuse properly disposed; facilities maintained Corrected On-Site. Inspector Comments Numerous buckets with small amounts of grease were stored outdoors just outside of back door. Maintain dumpster areas in sanitary condition and remove potential pest/vector harborage conditions. Request more frequent trash pickups if frequency is unadequate.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 09/16/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application (SA-71) for CFSM must be submitted to the Department.
13	Food separated & protected Corrected On-Site. Inspector Comments Raw chicken and shrimp was stored on a shelf beside and above ready-to-eat packaged food. Separate raw animal-derived foods during storage, preparation, holding and display from: -different types of raw animal-derived foods -raw fruits and vegetables -other items to avoid cross-contamination issues.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments The wash compartment of the 3-compartment sink has a very small hole in it, making it impossible to immerse wares without leakage. Wares are being washed from a basin inside the sink. This must be repaired. A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils that require cleaning by immersion.
47	Non-food contact surfaces clean Inspector Comments Clean floor drains and nearby pipes thoroughly to remove residue. Clean grease trap. Odor is present. Ensure that lid fits properly.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 09/12/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Corrected On-Site. Inspector Comments Person(s) in Charge are not properly training food workers. Facility operators were unaware of proper warewashing method to wash, rinse, sanitize and air-dry wares. No wares were being washed during inspection. Sanitizer was located during inspection. Manager arrived during inspection.
1	Certification by accredited program, compliance with Code, or correct responses Corrected On-Site. Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared.
6	Hands clean & properly washed Corrected On-Site. Inspector Comments Employee was working in front of house and went back to work in the kitchen without washing hands, then proceeded to put on new gloves. Hands must be washed after any task that may contaminate hands, when switching tasks, and before putting on new gloves.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Handwashing sinks (two of three) are not supplied with soap and/ or paper towels. Handwashing sinks must be supplied at all times with soap and means of drying hands in sanitary manner.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Cole slaw is held in prep area, not under refrigeration. This food was voluntarily discarded. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
34	Thermometer provided & accurate Inspector Comments A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets.
46	Warewashing facilities: installed, maintained, & used; test strips Corrected On-Site. Inspector Comments Water at the 3-compartment sink measured 94F. Water heater was turned up. Water was later measured at 114F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Water heater must consistently deliver hot water so that sinks can be filled (110°F or greater) and handwashing sinks still deliver water at 85°F or higher.
47	Non-food contact surfaces clean Inspector Comments Floor drains must be cleaned. There is an odor in this area, which is also where the grease trap is located. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 08/20/2024
(View Inspection Report)

No violations were marked out on this inspection. Back.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 12/20/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. Proof of enrollment in an approved safety class was submitted to the Department. Enrolled person has never been seen in the facility. This person must pass the accredited Food Manager course, register as CFSM with BCDH and be present at all times when facility is in operation.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments There is a hole in the bottom of the wall near the hand sink on the cook’s line. Repair.
47	Non-food contact surfaces clean Inspector Comments Odor indicates that grease trap may need service. Send invoice for grease trap cleaning via email.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 11/16/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no Certified Food Safety Manager (CFSM) registered to this facility. Person in Charge (PIC) not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection. PIC must review food safety procedures with staff. Register at least one employee for a Food Manager course by license expiration on Food Manager must then be registered with BCDH as CFSM using application SA-71. A CFSM must be on site at all times of operation. Course List and SA-71 have been provided to PIC previously and hard copies left on site at this inspection.
13	Food separated & protected Corrected On-Site. Inspector Comments Open bag of rice stored in rear of facility. Keep all food at least six inches off the floor. Seal all food after opened.
14	Food-contact surfaces: cleaned & sanitized Corrected On-Site. Inspector Comments Food workers are not cleaning food equipment properly. Large accumulations of dried meat residue are present on meat saw and inside housing. The machine was disassembled for cleaning during inspection. -All wares must be washed (with soap at 110°F), rinsed, sanitized and air-dried. -Meat grinder and meat saw must be fully disassembled, cleaned and sanitized at least every four hours (room temperature).
27	Compliance with variance, specialized process, & HACCP plan Corrected On-Site. Inspector Comments Yogurt is being produced by "back-slopping" with a previous batch of yogurt. Fermentation of homemade yogurt is a Special Process that requires development and approval of a HACCP Plan. Back-slopping would not be approved. A commercial culture would need to be used to consider approval of HACCP Plan for this process. This food was voluntarily discarded. Request info if development of HACCP Plan or variance is considered.
31	Proper cooling methods used; adequate equipment for temperature control Corrected On-Site. Inspector Comments Food cooling on prep table was measured at 90F. Food should be rapidly chilled after it reaches 135F to ensure it reaches 70F in two hours or less, thenfrom 70F to 41F in another four hours. Food was placed in shallow containers in freezer to chill. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment (4) Stirring the food in a container placed in an ice water bath (5) Using containers that facilitate heat transfer (6) Adding ice as an ingredient (7) Other effective methods
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Fly strips are present in food prep areas. Remove strips and discontinue practice.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments -The fan for the exhaust hood is making noise sporadically. Repair. -The handsink is not draining properly. Maintain all equipment in good repair.
47	Non-food contact surfaces clean Inspector Comments -Odor indicates that grease trap may need service. -The wall behind the meat saw needs to be thorughly cleaned. Installation of cleanable panels such as FRP is recommended. Seal thoroughly to prevent moisture intrusion.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 11/01/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no Certified Food Safety Manager (CFSM) registered to this facility. Perosn in Charge (PIC) not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection. PIC must review food safety procedures with staff. Register at least one employee for a Food Manager course by 11/9/23. Food Manager must then be registered with BCDH as CFSM using application SA-71. Course List and SA-71 have been provided to PIC previously.
8	Adequate handwashing facilities supplied & accessible Inspector Comments None of the handsinks in the facility have paper towels. Handsink in meat cutting area has no soap. Paper towels were obtained for three of five sinks. All sinks must be supplied with soap and paper towels at all times.
13	Food separated & protected Inspector Comments Protection of food from contamination is required. -Food is stored under dripping condensate tube. Corrected on site. -Baking soda in open container stored under handsoap dispenser. Discarded. -Plastic wrap is not adequately covering food. Lids are recommended. -Food is stored in plastic grocery bags not intended for food storage. Discontinue this practice. -Box of potatoes on floor near back door and open bag of rice in same area. Keep all food at least six inches off the floor. Seal all food after opened.
14	Food-contact surfaces: cleaned & sanitized Corrected On-Site. Inspector Comments Food workers are not cleaning food equipment properly. -All wares must be washed (with soap at 110°F), rinsed, sanitized and air-dried. -Meat grinder and meat saw must be fully disassembled, cleaned and sanitized at least every four hours (room temperature). It is recommended to obtain a cleanable, durable table to store dirty wares so that 3-compartment stays clean and ready to use. Workers were again instructed on proper technique using chlorine bleach at 50 ppm.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Fly strips are present in food prep areas. Remove strips and discontinue practice. Keep doors closed to prevent entry of pests/vectors.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments The fan for the exhaust hood is making noise sporadically. Repair.
47	Non-food contact surfaces clean Inspector Comments -Floor drains are unclean. -Odor indicates that grease trap may need service. -The wall behind the meat saw needs to be thorughly cleaned. Installation of cleanable panels such as FRP is recommended. Seal thoroughly to prevent moisture intrusion.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 08/26/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments Person in Charge (PIC) is not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection. PIC must review food safety procedures with staff. This facility must have a BCDH-certified CFSM on site at all times of operation. License will not be renewed if not in compliance. Send evidence of enrollment by 9/1/23.
31	Proper cooling methods used; adequate equipment for temperature control Corrected On-Site. Inspector Comments Foods cooked today were placed in a prep unit to cool. Prep units are not meant for cooling. Once it cools to 135F, chill food in walk-in cooler down to 41F or lower before placing in prep units.
34	Thermometer provided & accurate Inspector Comments There is no working temperature probe available. A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets.
36	Insects, rodents & animals not present; no unauthorized persons Corrected On-Site. Inspector Comments Back door open upon arrival. Screen door is present and in acceptable condition. Protect openings from pests/vectors at all times.
46	Warewashing facilities: installed, maintained, & used; test strips Corrected On-Site. Inspector Comments 3-compartment sink stacked with dirty wares. This indicates that wares are not properly washed using wash, rinse and sanitize procedure or wares are placed on floor before filling sinks. Food workers freed a shelving unit to appropriately stack dirty wares. Drainboards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
53	Physical facilities installed, maintained, & clean Inspector Comments Items are present that indicate sleeping quarters: cots, bedding, suitcases and clothing are present. Remove immediately. A room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters, may not be used for conducting food facility operations.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 08/18/2023
(View Inspection Report)

#	Violation
14	Food-contact surfaces: cleaned & sanitized Corrected On-Site. Inspector Comments Food worker is washing wares with no sanitizer. No food equipment sanitizer is present. Person in Charge obtained plain chlorine bleach. Proper dilution and testing was demonstrated but sinks were not utilized as there is no hot water present.
34	Thermometer provided & accurate Inspector Comments Facility must obtain temperature probe suitable for thin meats.
36	Insects, rodents & animals not present; no unauthorized persons Corrected On-Site. Inspector Comments Front door propped open to use portable air conditioner. Keep exterior openings protected from pests/ vectors.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments There is no hot water at this facility. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
49	Plumbing installed; proper backflow devices Inspector Comments Handsinks do not have warm water. Paper towels not present in location convenient to handsinks upon arrival. Food workers must wash hands before changing tasks and before putting on gloves.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 02/15/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application (SA-71) for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. A deadline of February 3, 2023 was given to show proof of enrollment in Food Manager course. This is still not completed.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments No chlorine test strips are present for testing concentration of chlorine bleach that is used for sanitizing wares. Photo of appropriate test strips was shared with PIC at last inspection and via email after. Obtain strips and use with each fill of sinks.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 01/25/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. Course and application materials provided on site in Nov. Also attached to this report. A completed application (SA-71) for CFSM or proof of enrollment in an approved safety class must be submitted to the Department by Feb 3, 2023.
39	Wiping cloths: properly used & stored Inspector Comments Wiping cloths are soiled and sare stored inappropriately. A wiping cloth used on food contact surfaces must be: (1) Dry and only used for wiping food spills from tableware and carry-out containers. (2) Wet, clean, and stored in a chemical sanitizer that is safe for food contact surfaces and at an appropriate concentration for that chemical. (3) Cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes and shall be kept in a separate sanitizing solution. Obtain at least one more set of detergent and sanitizer buckets. Utilize with appropriate solutions safe for food contact surfaces.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Obtain chlorine test strips and ensure chlorine is used for sanitizing food equipment at 50 ppm.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 11/22/2022
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application (SA-71) for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Food Manager course info and CFSM App provided on site.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Food prep sink must be maintained clean to sight and touch. Sanitize before and after use.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Flystrips are hanging above space in which food equipment is stored and food prep occurs. Remove and position appropriately if used.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Warewashing area has poor work flow, leading to stacking of dirty dishes in sinks and to wet-stacking of wares. Drainboards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Provide proper space for air-drying and encourage separation of wet and dry wares. Send evidence via email.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 11/14/2022
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. Registered CFSM is owner that is rarely on site. Register food worker(s) for Food Manager course and apply for CFSM using application SA-71.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Soap and/or paper towels missing from handsinks. One handsink blocked with items. Handsinks are also unclean. Keep supplied with soap and sanitary means of drying hands at all times. Keep clean to sight and touch.
36	Insects, rodents & animals not present; no unauthorized persons Corrected On-Site. Inspector Comments Front door was open upon arrival. Discontinue practice.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Rodent droppings present on food prep surfaces, in food equipment and on paper goods used to package food. Safely clean and sanitize affected areas to remove droppings. Ensure that all food and food debris is removed and cleaned before closing at night. Sanitize all food prep surfaces again before opening for the day. Contact pest control company for treatment. Close all holes and gaps in structure including in walls and ceiling. Email all pest control reports from last six months. Integrated Pest Management Plan is required and must be maintained.
39	Wiping cloths: properly used & stored Inspector Comments Unclean wiping cloths are used/stored on many surfaces. Proper laundry services are not located in faciltiy. Do not rinse/ wash and reuse cloths. Send back to linen company. A wiping cloth used on food contact surfaces must be: (1) Dry and only used for wiping food spills from tableware and carry-out containers. (2) Wet, clean, and stored in a chemical sanitizer that is safe for food contact surfaces and at an appropriate concentration for that chemical. (3) Cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes and shall be kept in a separate sanitizing solution. Obtain detergent and sanitizer buckets. Utilize with appropriate solutions safe for food contact surfaces.
49	Plumbing installed; proper backflow devices Inspector Comments Plumbing under handsink in prep area is disconnected and a makeshift drain is rigged to go into floor drain. Repair.
53	Physical facilities installed, maintained, & clean Inspector Comments -Clean and sanitize all food prep surfaces and other related equipment including 3-compartment sink. Do not stack wares in sink. Use table/cart for this purpose so wares are not placed on floor. -Clean mop sink of food debris. All equipment should be clean to sight and touch.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 03/25/2022
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments Employee was instructed on how to properly wash, rinse and sanitize wares in 3-compartment. Related signage is recommended to be used as reference by all employees. CFSM is not training and/or monitoring food employees. PIC must review food safety and sanitation procedures with staff.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Rodent droppings again present on food prep surfaces, on lower shelves of prep tables, in rear near back door, and on other items in kitchen. -Clear prep surfaces of clutter before closing. -Ready-to-use food contact surface sanitizer is recommended. -Clean and sanitize areas where any and all droppings are observed before beginning work. *Clean and sanitize all food preparation surfaces upon arrival before beginning any and all food preparation, regardless of whether droppings are observed on these surfaces. An observations notebook is recommended to share with pest control technician. Submit detailed pest control report with recommendations and frequency of visits via email by March 28, 2022. Pest reports will be required to be submitted to Department via email with visit.

Nanu’s Hot Chicken
1947 STREET RD BENSALEM, PA 19020
Inspection Date: 03/24/2022
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application (SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Each handwashing sink is either not supplied with soap or paper towels. Handwashing sinks must be supplied at all times with soap and means of drying hands in sanitary manner.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The food contact surfaces of equipment and utensils are not being properly cleaned and sanitized. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals.
20	Proper cold holding temperature Inspector Comments Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Prep unit was out of temperature. Affected food was voluntarily discarded. Service unit. Do not store TCS food here until repaired.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Rodent infestation is evident. Droppings observed on food prep surfaces, where utensils are stored, and on floor around perimeter of facility in large numbers. Cleaning/sanitizing was started while on site. Safely clean and sanitize affected areas to remove droppings. Ensure that all food and food debris is removed and cleaned before closing at night. Sanitize all food prep surfaces again before opening for the day. Notify pest control company immediately of findings. Request full detailed report of recommendations to reduce harborage conditions. Respond accordingly and follow recommendations. Submit report to this Department via email by 3/28/22.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Obtain chlorine sanitizer test strips and plain chlorine bleach. Use strips to ensure that wares are sanitized at 50 ppm chlorine.