GERMAIN'S CHICKEN SANDWICHES
220 NW 8 AVE STE 10
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in salsa container, operator removed cup. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on cooks line, employee moved phone to pocket. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean drying rack. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Under Three compartment sink, operator stated when all sinks were emptied it over flowed the floor drain.
- 08B-38-4:Basic - Food stored on floor. Boxes of fries on floor across from freezers, operator stated items were just brought out due to not having enough space in that freezer, operator removed bags of fries from boxes and placed in other cold holding units. Cans of black beans on floor in office. **Repeat Violation**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container has scoops handle touching food directly.
- 29-49-6:Basic - Standing water in bottom of reach-in-freezer. Reach in freezer by Handwash sink, food items all still under 41F, operator called technician to look at freezer to make sure it is still in working condition.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting together togo box's of food at heat window, a French fry fell out of box she picked up fry with bare hand and placed back into box then closed box and gave to customer.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, sanitizer chemical bottle not hooked up to automatic dispenser, operator manaually added sanitizer to water retested at 200ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce bottles in reach in cooler, operator moved raw chicken below. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of hose Bibb under Three compartment sink with blue handle.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing quaternary ammonia but has chlorine test kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink next to reach in freezer, operator placed paper towels at sink. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked 2 days ago in reach in cooler on cooks line, operator dated. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter, operator labeled as sanitizer. **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 8/12/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F. **Warning** - From follow-up inspection 2024-07-31: **Time Extended** - From follow-up inspection 2024-08-12: No change, operator stated technician is supposed to come out to fix machine but has not yet. **Admin Complaint**
Food safety inspection conducted on 8/12/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F. **Warning** - From follow-up inspection 2024-07-31: **Time Extended**
Food safety inspection conducted on 7/31/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above pass through window and 2 drinks on prep table by seasonings and togo-ware. Employees moved drinks to the bottom. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack.
- 08B-38-4:Basic - Food stored on floor. Ranch seasoning packets on floor in dry storage room, employee placed on shelf. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent soiled on wall by oven. Reach in freezer gasket/door jam area soiled. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning in bulk container under prep table, employee labeled as chicken seasoning. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F. **Warning**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on apron then continued cooking fries on cooks line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (57F - Cold Holding); cooked tomatoes (61F - Cold Holding); chicken (56,59F - Cold Holding) items in reach in cooler on cooks line, cooler running at 53F, manager stated that cooler has been open for less than 2 hours for lunch rush. Ice was added to cooler to rapidly drop food item temperatures to under 41F. chicken (58F - Cold Holding) item in reach in cooler drawers under grill. Drawer was constantly opened during lunch rush. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken at 81F cooling at room temperature, employees moved chicken to reach in cooler to finish cooling. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven. **Repeat Violation**
Food safety inspection conducted on 7/29/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).