TOUCHDOWN WINGS

Observed several TCS food items in main kitchen and along front food service area cold holding at above 41F (*see asterisks*).

Observed no discard time posted for all TCS foods held on TPHC in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). COS: Discard times posted for wings.

1. Observed several dishes soiled with accumulated food debris stored for use along dish shelf above 3-compartment sink in main kitchen. 2. Observed knives stored in crevice soiled with food debris and dirt in main kitchen along cook line. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All dishes cleaned and sanitized.

Observed several food items stored uncovered on pushcart (egg rolls and hushpuppies), in side prep cooler 1 (cooked bacon and raw beef patties), and inside RIF (okra, etc.) on cook line in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All items covered.

1. Observed scoop handles stored in contact with food (corn meal, sugar, corn starch, etc.) in bulk containers throughout main kitchen. 2. Observed utensils stored in stagnant water measuring 80F on counter of cook line in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Utensils stored correctly.

Observed several dishes wet stacked along dish shelf above 3-compartment sink in main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Dishes unstacked to air dry.

Observed many employee items (beverages and food) stored commingled with foods for service in RIF, prep top cooler 2, and WIF in main kitchen. C/A: 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Areas created and employee items stored correctly.

Observed several TCS food items in main kitchen cold holding at above 41F (*see asterisks*).

Observed no discard time posted for raw and cooked wings held on TPHC in main ktichen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). COS: Discard times posted for wings.

1. Observed 2-employees using cellphones in main kitchen; employees put cellphones in pocket, put on gloves and handled clean utensils and food in main kitchen without washing hands. 2. Observed employee in main kitchen with arms folded, then touch clothing, put on gloves and go in WIC and grab food without washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the.

Observed employee wash hands in main kitchen and turn off manually operated faucet with bare hands. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: Employee properly washed hands.

Observed employee rinse dishes with soap and water at 3-compartment sink in main kitchen and store dishes on dish rack without sanitizing dishes. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a concentration within 50ppm-100ppm. COS: Chlorine sanitizer made at 100ppm and dishes placed in sanitizer.

Observed raw beef defrosting in stagnant water under 3-compartment sink in main kitchen. C/A: TCS food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prio.

Observed raw beef stored in container directly on floor in WIF in main kitchen. 2. Observed container of iceberg lettuce stored directly on the floor in WIC in main kitchen. 3. Observed container of raw beef stored directly on floor under 3-compartment sink in dishwashing area of main kitchen. C/A: food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: All food stored properly.

Observed wet wiping cloths stored on counters of fryer/grill area of main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.