With 25 Demerits, A Popular Tyler Chicken Joint Is Shut Down By Health Department

Screams could be heard coming from the east side of downtown Tyler last Thursday afternoon and evening as the word was spreading across town that a popular fried chicken joint had their food permit suspended by NET Health and was temporarily closed.

No longer having a food permit, Southern Classic Chicken, located at 411 Glenwood in Tyler, was voluntarily closed down after NET Health inspectors discovered numerous health code violations. NET Health grades on a demerit system and this restaurant had a total of 25 demerits from this inspection.

If you were to equate the demerits to a letter grade, Southern Classic Chicken received a 'D'. While a 'D' doesn't mean immediate closure, some of the infractions were serious enough to cause the restaurant to close down until all of the issues could be addressed and corrected and a new food permit reissued.

Those driving up to get lunch Friday were greeted with a 'We're Closed' sign on the drive-thru menu board.

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NET Health inspectors routinely find issues with restaurants holding foods at the proper temperature, whether it be hot or cold, and they often find fault with handwashing facilities and cross-contamination with some foods, and improper food storage.

During this inspection, NET Health also found these major issues within the restaurant:

• Raw bater station liquid was observed at 60F and the four was 70F. Bater station was being kept in cold plastic tubs.
• Coleslaw and jalapeños inside the reach in cooler beside the steam table were temping at 50F.
• Observed raw chicken in the walk-in cooler temping from 47-50F. Manager onsite stated their last shipment of chicken was on Monday 4/15/24.
• Ice machine has mold like slime buildup on ice shield and behind it.
• Observed multiple direct plumbing violations.
• Manager onsite was unable to demonstrate knowledge when asked about employee health restrictions and exclusions.
• Establishment did not have a bodily fuid cleanup kit or procedures.
• Only 1 out of the 5 managers employees has their certifed food managers certifcate (CFM)
• Te walk-in cooler is failing to keep the TCS product inside at 41F or below. Te minimum registered ambient air temperature in the walk-in cooler was 47.7F with product temp ranging from 47F t 50F. Te reach in cooler has an ambient temperature of 53F. Facility no longer has an adequate refrigeration holding capacity to cold hold TCS items safely, causing an imminent health hazard.
• An exit door was propped open for at least 20 minutes upon arrival for inspection
• Employees had drive thru window propped open during inspection causing insects inside the facility
• Observed wiping cloths on counters and food prep areas instead of in sanitizer buckets.
• Observed vent hoods with dust and grease accumulation and frying station with grease buildup.
• Debris buildup was observed on foors and under equipment.
• No food permit posted.

The violation that had the establishment's food permit suspended dealt with maintaining the proper temperature of the walk-in cooler. You can view more of the issues and get a deeper understanding by viewing the official inspection.

The NET Health inspection reads in part:

"A COMPLAINT WAS RECEIVED FROM THE HEALTH DEPARTMENT REGARDING SOMEONE BECOMING ILL AFTER EATING AT THIS FACILITY. UPON FURTHER INVESTIGATION DURING THE INSPECTION IT WAS DISCOVERED THAT THER ARE IMMINENT HEALTH HAZARDS PRESENT IN WHICH POSE A DIRECT HIGH RISK TO THE PUBLIC AND POTENTIAL RISK TO CAUSE A FOOD RELATED ILLNESS AND/OR A FOOD BOURNE ILLNESS OUTBREAK. ... THIS INSPECTION IS A RESULT OF NEGLIGENCE AND A LACK OF TRAINING AND EDUCATION ON BASIC FOOD SAFETY PRACTICES AND GOOD RETAIL FOOD PRACTICES."

There is no indication whether or not this establishment will correct the issues and re-open. There are those stating online that they would be proud to become the new general manager of the restaurant and help re-open it along with a new staff.