KING OF WINGS

Observed a bottle of wound cleaner stored above food used for food service. COS item was relocated.

Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.

Observed cardboard on shelves inside main kitchen. Material needs to be removed as it is absorbent and not cleanable.

Observed employee personal food stored above food used for food service. COS food was placed on the bottom shelf of the reach in cooler.

Observed food handling employee wash hands at 3 compartment sink.

COS employee washed hands at designated hand sink.

Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used.

Observed cardboard on shelves inside main kitchen. Material needs to be removed as it is absorbent and not cleanable.

Observed the exterior of reach in cooler and interior of cooler that are unclean to sight and touch. Equipment needs to be cleaned and sanitized.

Observed uncovered beverage stored near food used for food service. Observed bottle used for employee consumption stored near food used for employee consumption. COS beverages were relocated/discarded. Employees must have designated storage areas for food to prevent contamination. Employees may only drink from a single service cup with a lid and straw.

Observed two bins of cooked chicken, cooked precious day, stored insisted reach in cooler with no date marking. COS food was labeled with prep date.

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. The day of preparation shall be counted as Day 1.

Observed cardboard on shelves inside main kitchen. Material needs to be removed as it is absorbent and not cleanable.

Observed the exterior of reach in cooler and interior of cooler that are unclean to sight and touch. Equipment needs to be cleaned and sanitized.