A1 WINGS

1. Observed employee handle raw beef with bare hands while cooking on grill, put on gloves and touch clean equipment and handle ready to eat food in prep top table in main kitchen without washing hands.
2. Observed employee use cell phone and touch food in lower compartment of small prep top cooler near front food service area without washing hands.

C/A: 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands.

COS: All staff washed hands.

Observed employee turn off manually operated faucet with bare hands after washing hands at hand sink in main kitchen.

C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water;

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;

(iv) Thoroughly rinse under clean, running warm water; and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: EHS demonstrated proper hand washing; employees washed hands.

Observed no hot water at both hand sinks in main kitchen.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

COS: PIC restored hot water at 1-hand wash sink. Employees must wash hands at hand sink with hot water ONLY until other sink is repaired. Sink with hot water is within 25-feet of all food preparation areas.

Facility has no EPA approved disinfectant on-site to respond to vomiting or diarrheal events that may occur in the facility.

C/A: 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.

COS: PIC went and purchased EPA approved Clorox bleach.

Observed cooked chicken and shrimp cooling in deep-filled containers with tight lids in WIC in main kitchen.

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient; or

(vii) Other effective methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: Approved cooling methods used.

Observed raw fish and beef inside vegetable prep sink in main kitchen.

C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: Raw meats removed and sink sanitized.

Observed several TCS foods cold held at above 41F in main kitchen and along front food service area. (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Liquid eggs discarded; all other food out of temperature less than 4-hours per PIC. Cucumber sauce ice bathed and blue cheese sups moved to WIC.