Touch Down Wings

PIC (person in charge) was unable to name the reportable diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf).

Observed a rolling cart blocking the hand sink located by the meat sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed multiple squeeze bottles not labeled. 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. (C).

Observed the previous inspection report ( routine, 9/17/26 score 77) not posted in to public view. The inspection report from 1/15/26 score 80 was posted instead. 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. (C).

At the beginning of the inspection, observed food employee hold raw philly steak, place the philly steak back in the prep cooler, removed his gloves, and put on new gloves. Food employee then touched foil and bread. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed three containers of raw fish and a container of raw chicken cold holding above 41F in the prep cooler. Prep cooler held ambient air of 34.6F. Observed cheese balls stored on a rolling cart by the fryer cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed cooked French fries hot holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P).

Observed chicken wings on time control not labeled with a start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

PIC (person in charge) was unable to name any reportable diseases. PIC was unable to explain how long food employees shall stay home symptom free after EHS asked the question using google translate. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf).

Observed chopped onions and peppers stored in soy sauce buckets. The soy sauce buckets contained drilled holes in them. Mollusk and crustacean shells shall not be used more than once as serving containers. (C).