Super Chix

Inspector notes: EHS observed the container that holds the flour was not labeled. CA-EHS informed PIC that all product must be labeled with its common name once the product is taken out of its original container.

Inspector notes: Observed a bag of raw chorizo that was delivered on 10/7/2025 to be cold-holding at 45°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Corrective Actions: PIC voluntarily discarded the raw chorizo. EHS educated food employees of importance of maintaining proper cold-holding temperatures.

Inspector notes: Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager...

Inspector notes: No Certified Food Safety Manager for establishment. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Note: PIC stated an employee with supervisory responsibility is currently enrolled in a course to be a certified food safety manager. Proof of certification will be submitted to H...

Inspector notes: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective Actions: EHS provided a blank copy of the employee health agreement to be signed by all employees.

Inspector notes: Observed FFS hand sink to have cups and utensils stored in basin. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: PIC immediately removed all cups and utensils from hand sink. EHS educated food employees on importance of proper use of a hand sink.

Inspector notes: No hand drying provision provided at FFS hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrective Actions: PIC immediately obtained paper towels for the hand sink.

Inspector notes: Observed box of limes stored directly on the floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Corrective A...

Inspector notes: Observed a reusable water bottle stored on prep table allowing potential contamination. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC immediately removed the water bottle from the prep table.

Inspector notes: Observed pool test strips available for testing sanitizing solution concentration. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. Corrective Actions: PIC stated proper chlorine test strips for sanitizing solution will be purchased.

Inspector notes: Observed gasket to reach-in cooler to be torn/in disrepair with accumulation of food debris. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated gasket will be cleaned and replaced as needed.

Inspector notes: Observed spray bottles of oil and seasoning shakers containing salt and pepper to be stored without labels identifying the contents of these containers. ood Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective Actions: PIC immediately labeled all containers of food with its common name.