BANDIDO WINGS - BASE

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Facility has 10 days to sign up and forward to EHS course information.

Observed pink and black build up on the bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days to clean and sanitize bulk ice machine. Facility shall email EHS pictures once complete.

Observed floor of main kitchen walk in cooler eroded. C/A: All physical facilities shall be maintained in good repair.

Observed employee beverages stored on shelves and amongst customer food items in reach in cooler of main kitchen. C/A: 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. COS: Employee items removed.

Observed expired CFSM posted in facility. C/A: 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

COS: Post current CFSM within 30 calendar days

Observed substantial amount of standing water inside reach-in cooler of main kitchen (under prep top cooler). C/A: Cold holding equipment shall be kept in good repair. Correct within 30 calendar days

Observed employee beverage tumblers stored on shelves and prep counters throughout main kitchen. C/A:

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. COS: Removed

Observed employee's shoes and backpacks stored amongst items used for food service in main kitchen. C/A: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: Items removed and placed into designated area.