NEW YORK BUFFALO WINGS

Observed, in main kitchen prep top cooler, a bowl of fried rice on top of other containers and not flushed with unit to cold hold properly. Temperature was 48°F initially and 43°F after 45 minutes in prep top cooler bottom. C/A: TCS food that is cold holding shall be maintained at 41°F or below at all times. COS: PIC moved fried rice to bottom of prep top cooler.

Observed, in main kitchen on counter, 2 pans of fried rice not cooling at a proper rate. C/A: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F to 70°F and from 70°F to 41°F or below within 4 hours totaling 6 hours in the cooling process. COS: PIC placed rice in walk in cooler to cool rapidly.

Observed, in main kitchen, chicken wings on counter which the PIC stated were on time, but no document was available for procedure and no time marking system was being kept. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked with the time it was placed out of temperature control and written procedures maintained in the establishment. COS: PIC was shown where document was to fill out for written procedures. PIC placed time stamp on wings.

Observed 2 containers of egg roll uncovered inside of Prep Top Cooler in Main.

C/A: Unless cooling, food shall be stored covered.

COS: Covered

Observed 2 containers of eyedrops stored in shelf above squeeze bottle condiments in door of Reach in Cooler, black in front food service area under countertop.

C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

COS: Removed

Observed 5 containers of eyedrops stored in shelf above squeeze bottle condiments in door of Reach in Cooler, black in front food service area under countertop.

C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

COS: Removed