BANDIDO WINGS

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 C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.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 A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.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

OBSERVED 8 BUCKETS OF RAW CHICKEN WINGS AND SOUR CREAM CONTAINERS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN. OBSERVED CHICKEN WINGS STORED AT FRYER COLD HOLDING ABOVE 41F IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL WINGS AND SOUR CREAM WERE DISCARDED

OBSERVED WIC AMBIENT TEMPERATURE AT 46F AND NOT SUFFICIENT TO HOLD TCS FOODS AT 41F OR BELOW. WIC IS WHERE FACILITY HOLDS ALL CHICKEN WINGS FOR SERVICE.

C/A: Equipment for holding cold food shall be sufficient in number and capacity to provide proper food temperatures

C

OBSERVED RAW CHICKEN WINGS RECEIVED AND ACCEPTED AT A TEMPERATURE ABOVE 41F

C/A: Time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received

COS: WINGS PLACED IN FREEZER FOR RAPID COOLING

OBSERVED RAW CHICKEN WINGS AND RAW DICED CHICKEN COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN.

C/A: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: CHICKEN PLACED IN FREEZER FOR RAPID CHILL

OBSERVED PREP TOP COOLER DOORS SOILED WITH FOOD DEBRIS IN MAIN KITCHEN. OBSERVED SAUCE BOTTLES SOILED WITH COAGULATED SAUCE THROUGHOUT MAIN KITCHEN AREA.

C/A: NON-FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

OBSERVED EMPLOYEE BEVERAGE CUPS STORED AMONGST SHELVES FOR THE STORAGE OF FOOD FOR FACILITY

C/A: 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