WILD WING CAFE

EHS observed the facility lacking a permit issued by the health department.

CA-PIC needs to make sure that the facility's permit is always displayed for public viewing.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

EHS observed personal cups stored besides items used in the facility such as behind the bar by the liquor and on a shelf where utensils are stored.

CA-PIC needs to create a designated area for employees items and make sure it is stored away from items that is used in the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed chemical bottle hanging on the outside of the sink located at the bar. EHS also observed cleaning items inside of the hand washing sink located by the dish washer in the kitchen.

CA-PIC needs to make sure that employees are not storing anything in the hand sinks.

511-6-1.07(3)(c) - Handwashing Aids & Devices, Use Restrictions (C) c) Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

EHS observed numerous of items by the make table located in the kitchen without any coverings. Items such as seasonings, bacon bits etc.

CA-PIC needs to make sure that all food items are covered to reduce items from being possible contaminated.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

EHS observed the facility lacking a permit issued by the health department.

CA-PIC needs to make sure that the facility's permit is always displayed for public viewing.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

EHS observed the prep top cooler containing the meat needed to be cleaned. EHS observed food debris behind the lid. EHS also observed the microwave located in the kitchen also needed to be cleaned. EHS looked inside of the microwave and the ceiling of the microwave was stained from food.

CA-PIC needs to make sure that all cold holding equipment is being cleaned routinely to reduce any stains and food debris from appearing.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed jackets throughout the kitchen area having on shelves where clean dishes are stored and by the dry storage. Also at the bar there was a black t shirt by the clean glasses.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occu

EHS observed froze food stored in REF in main kitchen area with out coverings.

(iv) 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;

PIC instructed employee to place lids on food. This was COS.

EHS observed all male employees except one with beards longer than half an inch.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC provided beard guards for all employees. This was COS.

Observed male employee prepping meat in batter station with hair longer than half an inch.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC provided hairnets. This was COS.

EHS observed flies swarming in facility. One fly landed on plated food and food was tossed.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

Informed PIC to ensure that pest control or other devices are being used. This must be corrected 06/03/24

EHS observed the facility lacking most recent inspection score report of a 94 on 10/17/23 posted for public viewing. Facility had score of 100 04/05/23 posted.

1. 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.

Informed PIC to ensure that most recent inspection score is posted at all times. This must be corrected by 05/31/24

Observed a pair of tongs in a container of water near prep top coolers in grill area.

(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

PIC instructed employee to remove tongues from container. This was COS. Informed PIC to ensure

EHS observed splash guard/cover for prep top cooler across from flat top grill in main kitchen area with food splatter.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to clean splash guard. This must be corrected by 05/31/24

EHS observed heavy buildup of ice in WIF floor and ceiling.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC informed EHS that coils on WIF have been cleaned but WIF still creates a buildup. EHS informed PIC to have ice removed and have WIF condenser repaired or replaced. This must be corrected by 06/03/24

EHS observed storage containers holding flour with out a label.

d) Food Storage Containers, Identified with Common Name of Food. 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. Informed PIC to label flour with common name. This must be corrected by 10/17/23

Observed knife and a pair of tongs in a bucket of water near prep top coolers in grill area. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). EHS informed PIC to have either a hot container of water or placed undr continuous running water. This must be corrected by 10/18/23

EHS observed to-go plates stored on top shelf above all prep top cooler units in main kitchen area, with food contact surface exposed to contamination

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. exposed to contamination.

PIC inverted all to-go plates. This was COS.

EHS observed to-go plates stored on top shelf above all prep top cooler units in main kitchen area, with food contact surface exposed to contamination

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. exposed to contamination.

PIC inverted all to-go plates. This was COS.

EHS observed to-go plates stored on top shelf above all prep top cooler units in main kitchen area, with food contact surface exposed to contamination

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. exposed to contamination.

PIC inverted all to-go plates. This was COS.

EHS observed ice build up on wall and under condesne4r in the walk in cooler EHS also observed a few cracked containers stored on dry dish rack. EHS also observed a cracked lid on container storing onions in breading table area.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Informed PIC to toss any containers that are broken or cracked. PIC tossed items. This was COS.

Observed employees cell phone laying on back prep table in grill area. EHS also observed employee items being stored near beer cooler in bar area. EHS

b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC informed employees to place items in designated area for employees. This was COS.