CHICKEN SOUP HOUSE

2026-05-14: Routine Inspection/Field Review

Score: 118. Okay · Unsatisfactory

• Critical: RED — 0400 - Hands washed as required
• Critical: RED — 1400 - Raw meats below and away from ready-to-eat food; species separated
• Critical: RED — 1500 - Proper preparation of raw shell eggs
• Critical: RED — 1600 - Proper cooling procedure
• Critical: RED — 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
• Critical: RED — 2500 - Toxic substances properly identified, stored, used
• Not Critical: BLUE — 3200 - Insects, rodents, animals not present; entrance controlled
• Not Critical: BLUE — 3300 - Potential food contamination prevented during delivery, preparation, storage, display
• Not Critical: BLUE — 3400 - Wiping cloths properly used, stored; sanitizer concentration
• Not Critical: BLUE — 4000 - Food and nonfood surfaces properly used and constructed; cleanable
• Not Critical: BLUE — 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
• Not Critical: BLUE — 4200 - Food-contact surfaces maintained, cleaned, sanitized
• Not Critical: BLUE — 4300 - Nonfood-contact surfaces maintained and clean
• Not Critical: BLUE — 4700 - Garbage, refuse properly disposed; facilities maintained
• Not Critical: BLUE — 4900 - Adequate ventilation; lighting; designated areas used