The Orange Chicken Spot

Inspector's notes

Observed no soap for handwash sink in main kitchen area. Informed PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottle with translucent liquid being stored next to and on top of various sauce containers. Informed PIC that chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap for handwash sink in main kitchen area. Informed PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottle with translucent liquid being stored next to and on top of various sauce containers. Informed PIC that chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no quat-test strips on-site during time of inspection. Establishment utilizes quat to sanitize their food contact surfaces. Informed PIC that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 8/13/26 Corrective Action: Correct prior to re-inspection on re-inspection on 8/13/26 **2nd Consecutive**

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple knives in the back kitchen stored in between a prep table and a wall at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from the ice machine at time of inspection. Observed leak from the ceiling in the back of house at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above cooked noodles in the walk-in at time of inspection. Observed raw chicken stored above multiple ready-to-eat sauce containers in the walk-in cooler at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple knives in the back kitchen stored in between a prep table and a wall at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from the ice machine at time of inspection. Observed leak from the ceiling in the back of house at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no quat test strips in the establishment at time of inspection. Establishment utilizes quat to sanitize their food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/30/2026.

Inspector's notes

Observed mop sink with a hose and sprayer nozzle hooked up to it below the atmospheric vacuum breaker at time of inspection. Observed mop sink left on and hose was pressurized at time of inspection. Employee removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw chicken stored above raw in-shell eggs in walk-in refrigerator. Also observed bags of raw beef stored with bags of raw chicken in walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.