HOT WINGS PLUS

Observed mold-like substance accumulation within ice machine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to have machine deep cleaned as soon as possible.

Observed several frozen product in the freezer next to the WIC stored with the packaging wide open. (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 informed the owner that the food is to be stored covered to prevent contamination.

Observed drive-thru window without an inspection report posted and the most recent inspection report was not posted for public viewing. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. PIC is to place the inspection report in the drive-thru window and make it visible within the facility.

Observed dust build up on ceiling vents and the need to clean front cabinetry and underneath equipment throughout the facility. (C) (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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the owner of the need to clean vents and facility.

Observed ranch and bleu cheese portion cups stored on the front counter out of temperature control. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. EHS informed male cook, the cashier, and the owner that the dressing cups would have to be stored in ice or in refrigeration; items were discarded. EHS was informed that the portion cups were placed back in the cooler overnight and therefore those cups were not maintaining temperature as well.

Observed fries on a push cart at 56F and 44F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. EHS informed the owner and male cook that the fries could not sit out on the cart; fries moved back to refrigeration.

Observed items in maketable that were said to be in the unit overnight above 41F. EHS informed the male cook and owner of the need to discard the items(egg rolls, sauce portion cups, sandwich ham).

Observed sauce portion cups in the walk in cooler that were above 41F.(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. EHS informed the male cook and owner of the need to discard the items.

Observed facility without procedures/supplies for responding to vomiting/diarrheal events. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS informed the owner of the need to purchase a new kit as the current kit was empty.

Observed several frozen product in the freezer next to the WIC stored with the packaging wide open. (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 informed the owner that the food is to be stored covered to prevent contamination.

Observed weather strip needed in between the front doors and door sweep needed at the rear door. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting; EHS informed PIC of the need to seal all openings.

Observed facility re-using cardboard/boxes to line equipment and store sauce cups in the WIC. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.EHS informed the owner that items must not be re-used and must be discarded once emptied of the original product.

Observed the prep top cooler with an ambient temperature of 49F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the owner of the need to have the unit serviced and to place the remaining items on an ice bath. EHS will follow-up on the repairs.

Observed water damaged ceiling tiles and dust build up on ceiling vents. clean (C) (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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the owner of the need to clean/replace the tiles/vents.

Observed ranch and bleu cheese portion cups stored on the front counter out of temperature control. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. EHS informed male cook that the dressing cups would have to be stored in ice or in refrigeration; cups were placed in ice before EHS could address the issue.

Observed several frozen product in the freezer next to the WIC stored with the packaging wide open. (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 informed male cook that the food is to be stored covered to prevent contamination.

Observed water damage to ceiling in the ladies restroom. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed PIC of the need to address issue if it still exists and to replace the damaged ceiling tile.

Observed hand sink being obstructed by cups that are being stored on pallet. Employee informed EHS that previous inspector informed facility on moving storage from dining area to other storage area.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

PIC relocated items to dining room. This was COS

EHS observed several items such as fish, chicken, beef, and frozen products stored under make table without a covering.

(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;

Employee covered all food items. This was COS

EHS observed several bags of meat in reach in freezer without a label identifying food items.

c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

PIC is to label all food with common name or storing food items in original container. This must be corrected by 06/23

Observed facility re-using carboard pieces to line shelves in storage area. EHS also observed facility re-using a plastic cover/top that covers baked goods/desert (cake) to store ranch dipping sauce.

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Informed PIC that once single service items are uses, it is to be tossed after.

Observed a catch bucket in WIC and leak coming from condenser. PIC informed EHS that it will be scheduled to be repaired.

q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

PIC is to have condenser repaired or replaced. This must be corrected by 06/23/23

EHS observed employees personal belongings on make table in kitchen near fryers.

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 is to create a designated area for employees .This must be corrected by 06/22/23