B & B FISH AND WINGS

Observed large opening under exit door in main kitchen allowing potential entry of pests.

C/A: Repair opening under door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.

1. Observed in-use utensils stored in containers (2) of stagnant water measuring 68F and 72F along prep table in main kitchen.
2. Observed utensil handle stored in contact with food in container of chicken stored on prep table near fryer n main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Utensils stored correctly.

1. Observed accumulated, sticky residue along shelving above prep table across from fryer in main kitchen.
2. Observed hood ventilation vents above fryer in main kitchen heavily soiled with thick grease accumulations.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed accumulated debris and dirt along floor primarily under equipment (freezers, coolers, prep tables) throughout main kitchen.

C/A: Clean floor; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several salads and squeeze bottle of Tzadik sauce held more than 24-hours stored in WIC and RIC in main kitchen without 7 day expiration.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Salads date marked Tzadik sauce discarded.

Observed large container of prepackaged Tzadik sauce in-use and held beyond manufacture's used by date (3/5/2025) in RIC in main kitchen.

C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days .

COS: Discarded.

Observed employee preparing food in main kitchen without hair restraint and beard longer than 1/2 inch.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

1. Observed black accumulations along shelving inside single door RIC in main kitchen near hand sink.
2. Observed accumulated food residue and debris along surfaces of dry containers (fry mixes) in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several pieces of equipment and items stored in kitchen not in-use or not needed for the operation/maintenance of the facility.

C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

1. Observed floors soiled with black stains and food debris throughout main kitchen.
2. Observed walls with splatter and food residue primarily near prep table in main kitchen.
3. Observed missing vent grate along ceiling in main kitchen.

C/A: Provide vent grate; all physical facilities shall be maintained in good repair.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several food items stored uncovered in reach-in coolers and freezers in main kitchen.

C/A: Unless cooling all food must be stored covered.

COS: Food items covered.

Observed interior of ice bin lid along drink machine in front food service area soiled with black residue.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice bin lid cleaned and sanitized.

Obsserved ice machine door in disrepair in main kitchen; door has duct tape to hold door together, not easily cleanable.

C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

1. Observed black accumulations along shelving inside slide door RIC in main kitchen.
2. Observed soiled gaskets and doors along RICs and RIFs in main kitchen.
3. Observed accumulated food residue and debris along surfaces of dry containers (fry mixes) in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several pieces of equipment and items stored in kitchen not in-use or not needed for the operation/maintenance of the facility.

C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed food splatter along walls in main kitchen primarily near wing sauce prep area.

C/A: Clean areas; the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed large amounts of grease deposits accumulated along hood and fryers in main kitchen above fryer.

C/A: Clean hood and fryers; Exhaust ventilation hood systems in food preparation and ware-washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

1. Observed raw chicken stored above bottled water and cooked pork ribs in WIC in main kitchen.
2. Observed raw eggs stored on top shelf above RTE foods in slide door RIC in main kitchen.

C/A: Food shall be protected from cross contamination by separating raw animal foods during storage from RTE and Cooked RTE foods; store raw meats below all RTE foods/fruit/vegetables.

COS: Items rearranged.

1. Observed black accumulations along shelving inside slide door RIC in main kitchen.
2. Observed soiled gaskets and doors of RICs and RIFs in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several pieces of equipment and items stored in kitchen not in-use or not needed for the operation/maintenance of the facility.

C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

1. Observed soiled floors throughout main kitchen primarily under equipment.
2. Observed splatter along walls throughout kitchen primarily in prep areas.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Oberved 2 containers of tomatoes sliced morning of 11/29 stored inside of the reach in cooler 2 with no date marking. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: Date marked

Facility does not have a thin tip thermometer probe. C/A: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.