77 Flavors Wings & Philly

Observed TCS foods in prep top cooler not cold holding at 41F or below. Advised to changed out

Observed several food items stored uncovered. Advised to cover between use

Observed food contact surface of chopper stored clean with old debris. Advised to clean

Observed containers of chemicals stored with and above food items for restaurant. COS- chemicals were relocated

Observed several sauces on counter not labeled. Advised to label all sauces

Observed inspection report not posted in public view. Advised to relocate

Observed food employee enter kitchen from the outside, don gloves, and handle plastic bowl for wing prep. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and all food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Had employee cease wing prep, wash hands, and don new gloves.

Observed two containers of rice and one container of cooked shrimp cooked earlier this morning. Cooling tightly covered in Walk-in-Cooler. Advised PIC Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosen lids on containers for proper cooling methods.

Upon Arrival, Observed container of raw chicken wings improperly cold holding on counter at time of inspection. Advised PIC Advised PIC time/temperature control for safety food shall be maintained at 41°F or below. COS: Had PIC relocate to walk-in-cooler for proper cold-holding.

Observed fried rice and cook chicken wings using TPHC policy without any indication of initial time or discard time. Advised PIC If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Had PIC label TPHC food items to indicate initial and discard time.

Observed container of raw chicken stored uncovered, and multiple containers of flour stored uncovered when not in use. Advised PIC 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. COS: Had PIC place lid on all uncovered items.

Observed interior food contact surface of microwave with excessive debris and food splatter. Advised PIC equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed two containers of shredded beef, two containers of cooked chicken, one bin of white rice, and one bin of fried rice cooling at room temperature. Advised PIC Advised PIC Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC relocate cooling items to walk-in-cooler for proper cooling.

Upon Arrival, observed multiple boxes of raw chicken wings stored on floor near cook line area. Advised PIC food shall be protected from contamination by storing the food: atleast 6 inches (15 cm) above the floor. COS: Had PIC relocate boxes of raw chicken wings to walk-in-cooler and above 6 inches

Observed wiping cloth stored in sanitizer bucket not within adequate range (50 ppm to 100 ppm), bucket concentration was 200 ppm. Advised PIC Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6). COS: Had PIC dilute bucket to 100 ppm.

Observed exterior non-food contact portions of reach-in-cooler with stains. Also, observed rusting on shelving above 3-compartment sink. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple containers of shredded cooked beef (3) prepared the night before and cooling overnight not reaching 41F within allowed 6 hours. Advised PIC cooked time/temperature control for safety food shall be cooled: within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Had PIC discard containers of cooked shredded beef.

Observed fried rice and cook chicken wings using TPHC policy without any indication of initial time or discard time. Advised PIC If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Had PIC label TPHC food items to indicate discard time.

Observed bin of white rice cooling on counter at room temperature, also observed multiple containers of shredded beef cooling tightly covered in walk-in-cooler overnight. Advised PIC Advised PIC Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC relocate bin of white rice to refrigeration and discard items cooling above 6 hours allowed time.

Observed wiping cloth stored in sanitizer bucket not within adequate range (50 ppm to 100 ppm), bucket concentration was 200 ppm. Advised PIC Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6). COS: Had PIC dilute bucket to 100 ppm.

Observed visible light entry underneath backdoor of facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed multiple items (cooked shrimp, RTE beef, white cheese, raw chicken tender, raw boneless chicken and RTE cheese/bacon mix (held overnight) at prep-top cooler cold-holding above 41F. Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C). COS: Had PIC discard RTE cheese/bacon mix held overnight and relocate all other TCS food items to WIC under the 4-hour discard time for proper refrigeration.

Upon Arrival, observed trash bin blocking handsink at back kitchen area (next to 3 compartment sink). Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Had PIC relocate trash bin to not obstruct handsink.

Observed multiple items cooked shrimp (2) and cooked chicken prepared 1 hour before initial inspection time cooling tightly covered inside WIC. Advised PIC Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC remove plastic cover from cooling food items in WIC.

Observed prep-top cooler at main kitchen area with an ambient temperature of 50F. Advised PIC 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.