Wingnuts

Observed quat chemical sanitizer over the concentration limit during the time of the inspection. Chlorine sanitizer must be between 50-100ppm. COS. PIC replaced chemical sanitizer. Currently at 100ppm. Advised PIC to limit usage of too much chemical sanitizer must be between 50-100ppm.

After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC removed the mop from outside of the mop bucket and placed mop in the mop sink for proper drying.

Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold hold in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items and preptop/reach-in cooler for salad prep repaired so that ambient temperatures are 41*F or below and foods are held at temperatures at or below 41*F. Foods relocated to other reach-in coolers until repairs can be completed. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed employee not sanitizing dishes after washing and rinsing. Corrective action - PIC advised to immerse dishes in sanitizing solution of appropriate concentration and temperature per DPH code. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13).

Observed no manager/person-in-charge present at time of inspection. Corrected on site - manager arrived during inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with [food service rules and regulations].

Observed no hot water at handwashing sink in women’s restroom. Corrective action - PIC advised to have plumbing to hand sinks repaired so that they provide water at 85*F or above. Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed no sanitizer in wiping cloth bucket solution. Observed wiping cloths stored dry on prep surfaces in main kitchen area. Corrective action - PIC advised to hold wiping cloths between in sanitizing solution of appropriate concentration. 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.

Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed damaged/stained ceiling tiles over warewashing area. Corrective action - PIC advised to clean or replace damaged/stained ceiling tiles. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold holding in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded cheese, chopped lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items and preptop/reach-in cooler for salad prep repaired so that ambient temperature is 41*F or below and foods are held at temperatures at or below 41*F. Foods relocated to other reach-in coolers and walk-in cooler until repairs can be completed. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed container of egg rolls stored uncovered in reach-in freezer. Corrected on site - PIC provided lid for egg rolls container. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed boxes of raw chicken stored on the floor of the walk-in cooler. Observed boxes of sauces stored on the floor of the dry storage area. Corrective action - PIC advised to store food 6 inches or more above the floor. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, 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.

Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold holding in preptop cooler by cooking equipment at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items repaired so that ambient temperature is 41*F or below and foods are held at temperatures at or below 41*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed fried chicken tenders held in fry baskets above fryer at temperatures ranging from 119-134*F. Corrective action - PIC advised to prepare chicken to order from cold ingredients or use hot holding equipment to maintain chicken at 135*F or above until served. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed sani bucket stored inside handwashing sink near kitchen entry. Corrected on site - PIC removed sani bucket from sink. A handwashing facility may not be used for purposes other than handwashing.

Observed preptop cooler/reach-in cooler unable to maintain an ambient temperature of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed grease build-up, residue, soil, and food debris on and surrounding cooking equipment in main kitchen area. Corrective action - PIC advised to move cooking equipment and thoroughly clean floors, walls, piping, and equipment surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed sani bucket stored inside of hand washing sink near the front of the kitchen. code: A handwashing facility may not be used for purposes other than handwashing. Pf COS: PIC removed the bucket from the sink.

I observed bacon that was cooked a week ago without a proper label and being held past its use date. code: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 4 and 5 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 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-.

Observe several sauce bottles throughout the facility, missing caps to them. and observed food inside of the reach cooler that was uncovered. code: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: PIC put caps on all lids.

Observed several bottles and containers through out the facility without labels. code: 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. COS: PIC label all bottles and containers.

Observed low concentration of chlorine inside of Sani bucket. code: 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. COS: PIC remade bucket.

Observed ice build up inside of walk-in freezer. code: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed black build up in the ice machine. Food contact surfaces shall be cleaned frequently to prevent contamination. Clean the ice machine.

Observed a chemical bottle without a label indicating what the product is. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label chemicals.

Observed an employee prepping food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Restrain staff.

Observed three instances where a bowl was stored in a food item like chicken or salt for use as a scoop. 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); bowls were removed.