WINGS & SEAFOOD

Observed screen door with light at the bottom allowing pest to enter main kitchen. Advised to have repaired. C/A: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. (iii) Solid, self-closing, tight-fitting doors.

Observed no time on cooked chicken stored above the fryer without proper time.

Observed food contact surface where single use items were stored face down unclean with heavy grease and dust debris build up. CA:Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: COS: Single use trays were discarded and counter top was cleaned and sanitized. Advised to increase cleaning frequency.

Observed cooked pasta noodles and cooked chicken wings stored for more than 24 hrs without proper date markings. Corrective Action: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected onsite: Cooked pasta noodles and cooked chicken were discarded. Advised to refer to date marking DPH flyer posted.

Observed Gaskets on the walk in cooler and reach in freezer unclean with debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

Observed employee wash hands at 3 compartment sink.

Observed mold like substance on multiple tomatoes stored in walk in cooler. Corrective Action: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected onsite: Tomatoes were discarded.

Observed raw chicken stored above raw beef in walk in cooler and raw beef stored above raw fish in walk in cooler. Corrective action:511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed conta.

Observed sanitizer bucket reading 200+ ppm of Cl. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, Corrected onsite: Sanitizer bucket was remade to read 50 ppm Cl and advised to use test strips while preparing solutions.

Observed cardboard lining shelves in walk in cooler. Corrective Action: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Advised to have removed.

Person in charge could not respond correctly to the questions as they related to the food service operations conducted at the establishment. PIC was unable to give inspector correct cooking temperatures. PIC was unable to give correct food storage for walk in cooler. PIC was unable to provide temperature measuring device for internal TCS ready to eat foods. PIC was unable to provide employee reporting policy signed by employees. Corrective Action: 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (g) Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated; Pf (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf.

PIC is unable to verify the responsibilities for reporting employee policy. Corrective Action: 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and Corrected onsite: Employee reporting policy was given to PIC.

Observed employee wash hands at the 3 compartment sink. Corrective Action: 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf Corrected onsite: Employee was educated on proper hand handwashing and complied by washing hands at hand sink.

Observed cooked pasta noodles and cooked chicken wings stored for more than 24 hrs without proper date markings. Corrective Action: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected onsite: Cooked pasta noodles and cooked chicken were discarded. Advised to refer to date marking DPH flyer posted.

No thermometer provided at time of inspection to check internal temperatures. Corrective Action: 511-6-1.05(2)(k) - Temperature Measuring Device (TMD), Food - Accuracy (Pf) (k) Temperature Measuring Devices, Food. 1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf 2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf Advised to purchase.

Observed sauces bottles not labeled with common name. Corrective Action:511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C)(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised to label all sauce bottles with common name.

Observed knife stored between prep top table and prep top cooler. Corrective Action:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 Corrected onsite: Knife was moved to dish pit to be washed and advised to use knife magnet.

Observed single use cups stored in several dry goods containers. Observed single use containers being reused. Corrective Action: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Corrected onsite: Removed all single use cups and containers.

Observed Gaskets on the walk in cooler unclean with black substance build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

Observed several personal food items stored next to, on top of, and under food items for sale in walk in cooler. Observed cell phone and other personal items stored on prep top. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 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. Corrected onsite: Personal items were moved away from food for sale and advised all personal food items shall be stored on shelf away from food for sale. Prep top cooler was sanitized by PIC.

Observed space above screen door at rear exit. Gap allows for pest to enter. Corrective Action: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a tem.

Observed single use cup stored in sugar container. Corrective Action:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues Corrected onsite: single use cup was removed from bin.

Observed outside of reach in freezer unclean with grease build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

No handwashing sign aviavble in employee restroom. Corrective Action: 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrected onsite: Handwashing sign was provided by inspector.