Scoville Hot Chicken

5 findings recorded on Jun 26, 2026. 3 marked corrected on site.

1. Repeat violationItem 2-2D ↗

   Handwashing

   No paper towels available at main kitchen’s hand sink. CA: Each hand washing sink shall be equipped with hand drying provisions.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(b)

   No paper towels available at main kitchen’s hand sink. CA: Each hand washing sink shall be equipped with hand drying provisions. COS: PIC brought paper napkins to sink. Corrected On-Site. Repeat Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed ice machine with black build up on dispenser area in main kitchen. CA: Food contact surfaces and equipment must be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed ice machine with black build up on dispenser area in main kitchen. CA: Food contact surfaces and equipment must be clean to sight and touch. New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed cooked chicken wings cooling inside large pan covered tightly with food grade wrap and stacked under another container at the prep bottom equipment. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other…

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed cooked chicken wings cooling inside large pan covered tightly with food grade wrap and stacked under another container at the prep bottom equipment. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Removed. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.