98 K FRIED CHICKEN

Inspection item: Inspection item 6-1B

Code .04(6)(f)

Observed several pieces of chicken hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

Inspection item: Inspection item 6-1D

Code .04(6)(i)

Observed water for soaking/brining raw chicken intended to be on time control with no label to indicate when the time control period starts or ends. Person in charge could not provide written procedures for time control. ***SECOND CONSECUTIVE VIOLATION***// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Water was discarded. Written procedures were provided to person in charge.//

Inspection item: Inspection item 12C

Code .04(4)(m)

Observed several wet wiping cloths stored in a solution with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine solution was made to 50-100ppm.//

Inspection item: Inspection item 13A

Code .02(1)(d)

Observed the most recent inspection report is not posted. An old report from 10/29/2025 is posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Remove old inspection report. Post today's inspection report in public view.//

Inspection item: Inspection item 14A

Code .04(4)(k)

Observed scoops in ice, thai tea powder, and taro powder stored between uses with their handles in direct contact with the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were adjusted so handles are not in contact with food.//

Inspection item: Inspection item 15A

Code .05(1)(a)

Observed raisins stored in a container with a plastic lid that has been cut to create a hole for dispensing. ***SECOND CONSECUTIVE VIOLATION***// Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: A new, fully intact lid was placed on the container.//

Inspection item: Inspection item 16B

Code .06(2)(r)

Observed pipe underneath handwashing sink in front beverage prep area is leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)