Wing City

Observed time/temperature control for safety foods cold holding at temperatures above 41°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 all food items.

Observed handwashing sink located in main kitchen area and warewashing area lacking handwashing provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels;Pf 2. A continuous towel system that supplies the user with a clean towel;Pf 3. A heated-air hand drying device;Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Priority foundation item must be corrected within 10 calendar days.

Observed facility not displaying most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Person in charge received new inspection report and posted it.

Observed facility utilizing cardboard as mats on shelving. Mats and duckboards shall be designed to be removable and easily cleanable. Core items must be corrected within 72 hours of inspection.

Observed food employees changing gloves without washing hands. 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 and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (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; (v) After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. Person in charge educated employees on when to wash procedures.

Observed time/temperature control for safety foods cold holding at temperatures above 41°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 all food items.

Observed time/temperature control for safety food hot holding at temperatures below 135°F on fryer. 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. Priority item must be corrected within 72 hours.

Observed facility without person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. Person in charge came to store at end of inspection.

Observed handwashing sink located in main kitchen area lacking handwashing provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Priority foundation item must be corrected within 10 calendar days.

Observed food container in handwashing sink located in main kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Food employee moved container from handwashing sink.

Observed raw chicken stored above tea and hot sauce in walk-in cooler. Food shall be protected from cross contamination (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, 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 moved raw chicken to separate shelf.

Observed several time/temperature control for safety foods cold holding at temperatures above 41°F in cooler drawers. 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 all food items.

Observed several time/temperature control for safety 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 all food items.

Observed storage containers stored wetstacked. 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. Person in charge had employee wash, rinse, sanitize, and properly stack storage containers.

Observed facility lacking a verifiable manner in which employees are informed about foodborne illnesses and their symptoms. 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. Person in charge made all employees sign employee health policy at time of inspection.

Observed tilapia filets, whiting filets, and raw chicken stored uncovered in reach-in cooler in main kitchen area. Food shall be protected from cross contamination by: 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.