Inspection Management System
Premise Information
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NameCHURCH'S CHICKEN Rules Governing Inspection Scores.
Address942 N MIAMI BLVD Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyDurhamResidential Care and Local Confinement: 
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Inspection Date 1/10/2023 
Final Score @ Grade
72 C
NC Department of Environmental Health: 
General CommentsEHS calibrated thermometer to 32F in icebath. ***Email EHS at for reinspection.***
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
1 1 PIC Present, demonstrates knowledge, & performs duties No No No Yes No 2-102.11 Demonstration. Pf.-REPEAT-PIC could not answer any of the questions asked by REHS to demonstrate knowledge. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation.
2 1 Certified Food Protection Manager No No No Yes No 2-102.12 (A) Certified Food Protection Manager (C) REPEAT-No food protection manager observed in the facility during the inspection. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. At least one person shall have a ServSafe certification or its equivalence during all operating hours.
3 1 Management, food & conditional employee; knowledge, responsibilities & reporting No No No No No 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees- P. The facility did not have an updated employee health policy stating the reportable foodborne illnesses and associated symptoms. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- EHS provided an updated employee health policy. DM stated that PIC is in training and will be going to ServSafe in Feb. 2023.
5 0.50 Procedures for responding to vomiting & diarrheal events No No No No No 2-501.11 Clean-up of Vomiting and Diarrheal Events-PF. Establishment doesn't have written procedure regarding vomiting and diarrheal events. A food establishment shall have written procedures and a clean up kit for employees to use when responding to vomiting or diarrheal events. The procedures shall states the specific actions that must be taken to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI, provided PIC with Vomiting and Diarrhea Clean-up Plan template.
6 0 Proper eating, tasting, drinking or tobacco use No No No No No 2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee drink without a lid and stored above single-use cups and stored along side single use lids. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
13 1 Food in good condition, safe & unadulterated No No Yes No No 3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Observed 12 containers of coleslaw stored in standing water in the low reach-in cooler. Food shall be safe for consumption, unadulterated and honestly presented.-CDI-PIC voluntarily discarded coleslaw.
15 3 Food separated & protected No No Yes Yes No 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)-REPEAT-Observed raw chicken uncovered in the walk-in cooler. All foods must be kept covered during storage.-CDI-Food employee replaced covers on chicken.
16 3 Food-contact surfaces: cleaned & sanitized No No No Yes No 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)-REPEAT-Excess cleaning needed of all cooking equipment throughout the facility to include fryer baskets, tongs, and hot well. Observed utensils and pans stored as clean with excessive food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch.
21 3 Proper hot holding temperatures No No Yes Yes No 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed mashed potato and mac-n-cheese hot holding at temperatures less than 135F (see temp log). Maintain TCS foods in hot holding at 135F or above.-CDI-PIC voluntarily discarded mashed potatoes and mac and cheese. Discussed replacing bulbs on the hot line.
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed multiple containers of coleslaw in the low reach-in cooler at temperatures ranging from 47F-53F. Maintain TCS foods in cold holding at 45F or less.-CDI- PIC stated coleslaw had been prepared yesterday, more than 24-hrs prior. Ambient temperature of the cooler was taken at 51.6F. PIC voluntarily disposed coleslaw.
23 1.50 Proper date marking & disposition No No No No No 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed coleslaw prepared 1/09/2023 and opened pudding mix without a date mark or label in the walk-in cooler. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.-CDI-PIC dated coleslaw.
28 1 Toxic substances properly identified stored & used No No Yes No No 7-201.11 Separation - Storage (P) Observed several bottles of bleach water (6) stored with single-service lids and cups in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.-CDI-Food employee moved all bottles and stored them in their proper place. 7-102.11 Common Name - Working Containers (Pf) Observed multiple bottles of bleach water without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.-CDI-Food employee labeled bottles.
36 0.50 Thermometers provided & accurate No No No No Yes 4-302.12 Food Temperature Measuring Devices (Pf) No food thermometer observed in establishment during inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Verification needed with 10 days. Purchase a food thermometer send EHS a picture of the product within 10 days.
37 0 Food properly labeled: original container No No No No No 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Large working container of flour observed without a label with common name. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
39 2 Contamination prevented during food preparation, storage & display No No No Yes No 3-305.11 Food Storage-Preventing Contamination from the Premises - C -REPEAT- Observed a container of raw chicken stored uncovered in the walk-in cooler with mold, dust, and debris build up on condenser fans and ceiling over the food. Keep the walk-in cooler and components clean at all times and foods covered in the walk-in cooler. Food employee covered the products to keep dust and debris out of them.
40 0 Personal cleanliness No No No No No 2-402.11 Effectiveness - Hair Restraints (C) Observed food employee making biscuits without a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. To prevent contamination, wear a hair restraint when preparing food.
41 0.50 Wiping cloths: properly used & stored No No No Yes No 3-304.14 Wiping Cloths, Use Limitations (C)REPEAT- Observed multiple wiping cloths laying around throughout the facility (on biscuit station, prep table, counter, and chicken station). Hold in-use wiping cloths in sanitizer between uses.
43 0.50 In-use utensils: properly stored No No No Yes No 3-304.12 In-Use Utensils, Between-Use Storage (C)-REPEAT-Observed ice scoop stored in ice with the handle touching the ice, at the beverage station and a broken scoop stored inside of the flour. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed multiple pans and containers stacked wet in the dish area. Air dry equipment and utensils after cleaning and sanitizing. 1/2 points taken for quantity of dishes stacked wet. (more than 20 dishes).
45 0.50 Single-use & single-service articles: properly stored & used No No No Yes No 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)-REPEAT- Observed case of food bags stored on the floor. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Do not store single service items on the floor.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT. Observed small BeverageAIR reach in cooler with ambient temperature of 51.6F. Equipment shall be maintained in good repair. Repair small reach-in cooler before food is placed in it.
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No Yes No No 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Facility does not have any test strips to test sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.-CDI-EHS provided PIC with some test strips until she could order some. Facility had outdated test strips (dated 1/12/2021).
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) REPEAT. Observed grease and flour buildup on equipment throughout facility to include fryers and walk-in cooler doors. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and accumulations. 4-602.13 Nonfood Contact Surfaces (C) Observed mold growing inside the door jams, ceiling, shelving and pipes of the walk-in cooler. Non-food contact surfaces and utensils shall be clean to sight and touch.
51 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 System Maintained in Good Repair- All three sinks cannot drain at the same time into small drain in the floor without overflowing. Drain has to be cleared for water to run through. A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
54 0.50 Garbage & refuse properly disposed; facilities maintained No No No Yes No 5-501.113 Covering Receptacles (C)-REPEAT- Observed dumpster and recycle receptacles with lids and doors open. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
55 1 Physical facilities installed, maintained & clean No No No Yes No 6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT. Observed soiled walls (food debris and grease) and floors throughout the facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean more frequently. 6-501.11 Repairing - Premises, Structures, Attachments, and. Fixtures - Methods (C) Ceiling observed leaking in the men's restroom and multiple broken floor tiles inside the kitchen. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair or replace listed items.
56 0.50 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)-REPEAT-Observed multiple filters and vents in need of cleaning/changing. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Clean all vents and change filters.