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Church's Fried Chicken #452
11501 Woodward Ave.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number035101
OwnerFalcoln Holdings
Complexity levelMedium
Review frequencyEvery 150 days

12 Inspections
Since 8-1-2016

08-22-2019
Routine Inspection

OutcomeCompliant
4 violations cited :
Code 6-501.11
Physical facilities wall s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 4-501.14
Warewashing equipment three compartment sink basins not cleaned through out the day as necessary
FULL FOOD CODE:
A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned as required.
Core
Not corrected
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 4-501.11
Equipment in poor repair
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Not corrected

07-16-2019
Complaint

OutcomeCompliant
0 violations cited

07-16-2019
Complaint

OutcomeCompliant
0 violations cited

01-06-2019
Routine Inspection

OutcomeCompliant
0 violations cited

11-27-2018
Complaint

OutcomeCompliant
0 violations cited

10-29-2018
Complaint

OutcomeCompliant
2 violations cited :
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 4-602.13
Nonfood contact surface(s) with accumulation of debris
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Core
Not corrected

07-05-2018
Complaint

OutcomeCompliant
1 violation cited :
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected

06-17-2018
Routine Inspection

OutcomeNot compliant
11 violations cited :
Code 3-101.11
Food adulterated contaminated
FULL FOOD CODE:
FOOD shall be safe, unADULTERATED and honestly presented. (P)
Priority
Corrected on 6-18-2018
Code 3-501.16
Cold food item(s) stored above 41 degrees f
FULL FOOD CODE:
Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)
Priority
Corrected on 6-18-2018
Code 3-501.19
Time controlled food(s) without time control mark indicating time that is 4 hours past removal from temperature control
FULL FOOD CODE:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGULATORY AUTHORITY upon request.(Pf) (2) The FOOD shall be marked to indicate the time that is 4 hrs past the point in which food is removed from temperature control, or 6 hrs if the temperature is maintained below 70°F. (Pf) (3) Food in unmarked containers or in containers that exceed the time limit are to be discarded. (P)
Priority
Corrected on 6-18-2018
Code 4-601.11
Food-contact surface(s) soiled
FULL FOOD CODE:
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Priority Foundation
Not corrected
Code 6-501.11
Physical facilities in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 4-602.13
Nonfood contact surface(s) with accumulation of debris
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Core
Corrected on 7-06-2018
Code 4-501.11
Equipment in poor repair
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Not corrected
Code 4-501.14
Warewashing equipment three compartment sink basins not cleaned before use
FULL FOOD CODE:
A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned as required.
Core
Not corrected
Code 4-501.11
Equipment in poor repair
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Not corrected
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 5-205.15
Plumbing system not maintained
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Core
Not corrected

12-18-2017
Routine Inspection

OutcomeCompliant
7 violations cited :
Code 2-201.11
Person-in-charge fail to require employees to report illness as rule requires
FULL FOOD CODE:
The PERMIT HOLDER shall require FOOD EMPLOYEE applicants and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.(P)
Priority
Corrected on 12-19-2017
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 12-19-2017
Code 6-301.11
Soap at handsink not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 12-19-2017
Code 6-501.11
Physical facilities floor s in poor repair broken
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 3-303.12
Packaged food(s) stored in direct contact with ice
FULL FOOD CODE:
PACKAGED FOOD may not be stored in direct contact with ice or water, except as allowed by LAW.
Core
Corrected on 12-19-2017
Code 6-501.11
Physical facilities in poor repair broken
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 6-201.13
Floor(s) juncture not coved
FULL FOOD CODE:
(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
Core
Not corrected

07-25-2017
Routine Inspection

OutcomeNot compliant
7 violations cited :
Code 3-303.11
Ice used as a cooling medium
FULL FOOD CODE:
After use as a medium for cooling the exterior surfaces of FOOD, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
Priority
Corrected on 7-26-2017
Code 6-301.11
Soap at handsink prep area not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 7-26-2017
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 6-501.11
Physical facilities ceiling s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 4-501.18
Warewashing solutions not clean
FULL FOOD CODE:
The wash, rinse, and SANITIZE solutions shall be maintained clean.
Core
Not corrected
Code 2-402.11
Hair restraint hair beard net not worn on head hair
FULL FOOD CODE:
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
Core
Not corrected
Code 4-602.11
Food-contact surface(s) used for nonpotentially hazardous food(s) not cleaned
FULL FOOD CODE:
(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; (P) and (5) At any time during the operation when contamination may have occurred. (P) (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (P) (D) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Core
Not corrected

07-25-2017
Routine Inspection

OutcomeNot compliant
7 violations cited :
Code 3-303.11
Ice used as a cooling medium
FULL FOOD CODE:
After use as a medium for cooling the exterior surfaces of FOOD, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
Priority
Corrected on 7-26-2017
Code 6-301.11
Soap at handsink prep area not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 7-26-2017
Code 2-402.11
Hair restraint hair beard net not worn on head hair
FULL FOOD CODE:
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
Core
Not corrected
Code 6-501.11
Physical facilities ceiling s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 4-501.18
Warewashing solutions not clean
FULL FOOD CODE:
The wash, rinse, and SANITIZE solutions shall be maintained clean.
Core
Not corrected
Code 4-602.11
Food-contact surface(s) used for nonpotentially hazardous food(s) not cleaned
FULL FOOD CODE:
(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; (P) and (5) At any time during the operation when contamination may have occurred. (P) (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (P) (D) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Core
Not corrected
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected

01-25-2017
Routine Inspection

OutcomeCompliant
0 violations cited
About inspections
A restaurant is compliant when zero Priority or Priority Foundation violations are cited during an inspection, or when all are corrected; Core violations will be reviewed at the next routine inspection and are not required to be corrected to be in compliance.
Built using open data | Last updated 2023-04-25