JD Wings

Observed ready-to-eat sauce stored next to raw chicken and raw fish in reach-in cooler in main kitchen area. Observed raw chicken stored above ready-to-eat sauce in reach-in cooler in back storage area. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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;P and (III) 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. Person in charge re-arranged food so they were stored properly.

Observed several containers of eggrolls and a container of fried squid strips stored uncovered in reach-in freezer in main kitchen area. Observed sliced raw chicken stored uncovered in reach-in cooler located in main kitchen area. Observed fried catfish and eggrolls stored uncovered in walk-in freezer. 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. Person in charge covered all food items.

Observed facility lacking displayed permit. The permit holder shall: Post the permit as specified in DPH Rule 511-6-1-.02(1)(d). Core items must be corrected within 72 hours of inspection.

Observed single-use sauce container being re-used as a scoop for fried rice in main kitchen area. Observed single-use soy sauce containers being re-used to store and make tea, lemonade, and peach punch in walk-in cooler. Single-service and single-use articles may not be reused. Person in charge discarded container being used as scoop. Person in charge replaced soy sauce containers with commercial food grade containers.

Observed facility utilizing cardboard boxes on shelving to contain residue due to splash and spillage. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Person in charge discarded cardboard.

Observed side and front of reach-in freezer with an accumulation of soil residue. . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Person in charge cleaned reach-in freezer.

Observed raw hamburger patties stored under raw chicken in reach-in cooler located in main kitchen area. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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;P and (III) 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. Person in charge re-arranged food so they were stored properly.

Observed time/temperature foods hot holding at temperatures below 135°F. See temperature observations. 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. Person in charge discarded food items.

Observed facility utilizing cardboard boxes on shelving to contain residue due to splash and spillage. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Person in charge discarded cardboard.

Observed container storing sauces with a build-up of sauce and food debris. 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. Person in charge cleaned containers storing sauces.

Observed raw hamburger patties stored under raw chicken in the reach-in cooler. Also observe raw chicken and shrimp stored next to each other in the reach-in cooler. Also, observed raw hamburger patties stored next raw chicken on the bottom shelf in the walk-in cooler. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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 containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together.

Observed wet-stacking of dishes, silver pans, on rack in the main kitchen area above the three-compartment sink. 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. The PIC rearranged silver pans so that they could properly air dry.