WINGS AND WEENIES

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at triple sink, chlorine sanitizer at 200 or above. Chef corrected to 50 ppm by adding water. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on handles and inside on bottom of 2 Reachin Coolers on inside area of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent and surrounding tiles with grease/dust buildup above fryers and hood system.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no receptacle in ladies bathroom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on Reachin Cooler topped cutting boards. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees in kitchen without hair restraint. Both employees corrected by using hairnets. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed coving in disrepair along rear Walkin Coolers across from triple sink.

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and debris under and behind cooking equipment.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing around Dishwashing Machine area, and approximately 4 tiles in disrepair in rear Walkin Cooler .

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk sugar. Chef corrected by removing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over ground beef in walk in cooler. Employee moved eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cream type bucket stored in Hand wash sink. Employee removed bucket.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no cover on women's restroom waste basket.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen grooved. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed light in Walk in freezer inoperable.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs sitting on cook line without time label. Cook stated eggs had been out of refrigerator for about 10 minutes. Cook placed eggs back in refrigerator. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile above cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable Observed cutting boards on cook line grooved.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor in walk in cooler in disrepair.

Basic - Food stored on floor. Observed bucket of celery on floor in walk in cooler. Employee moved celery. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung on oven door. Employee removed tongs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed lack of ambient thermometer in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters above cook line soiled with grease buildup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed raw beef over cooked bacon in Walk in cooler Employee moved beef. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs out at cook line. Employee said eggs had been out of the refrigerator for 15 minutes. Employee placed eggs back in refrigerator. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed sausage links at 109°F in hot holding pan on cook line. Employee said sausages had been there since cooked for about 1/2 hour. Employee heated sausages back to 171°F and will hit hold on flat top grill from now on. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent over cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table in kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed bucket of celery on floor in Walk in cooler. Employee moved celery. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs hanging on oven handle. Employee moved tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed rust on Walk in cooler shelves. Repeat Violation