KAYLA WOK N WINGS LLC

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings (per operator) prepared 26 hours prior, no date marks. Operator applied dates. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen chicken over French fries. Operator relocated chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Spray bottle containing toxic substance not labeled. Observed pink liquid. Operator labeled 'degreaser' Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on cart handrail.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm chlorine sanitizer in sani-bucket. Operator emptied, cleaned,and replaced chlorine sanitizer at 100 ppm. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water 78F. Operator removed, cleaned, sanitized, and held dry. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. Operator removed, cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings left to marinate on the counter, cook moved half to cooler and cooked the other half chicken wings (55F - Cold Holding) Two door standing cooler at rice, tartare sauce (52F - Cold Holding), manager moved to working cooler and called for maintenance Corrective Action Taken

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.

Basic - Food stored on floor. Box of chicken wings on the floor in the kitchen, manager picked up Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef in upper section over ready to eat Cole slaw in lower section. Reach in glass door cooler - raw shell eggs stored over cooked chicken. Operator stored all items properly. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Reviewed proper hand washing procedures and cook washed in proper sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and employee restroom. Operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution- chlorine 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In TRUE glassfront cooler covered plastic container cooked rice 115-118F @ 3:10pm - per employee cooling 3 hrs. Employee split rice into metal bowls and placed in freezer to rapid chill. Temperature 68-74F @ 4:00pm in freezer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two flats eggs above closed container cooked rice. Eggs moved to bottom of cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In TRUE cooler cooked rice (54F - Cold Holding); pork egg rolls (52F - Cold Holding); chicken egg rolls (54F - Cold Holding). Per employee all items in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In TRUE cooler cooked rice (54F - Cold Holding); pork egg rolls (52F - Cold Holding); chicken egg rolls (54F - Cold Holding). Per employee all items in unit overnight. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. Reviewed proper procedures and employee then used hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in containers of cornstarch, salt, and sugar. Employee removed cups. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Poster provided for posting. Corrected On-Site