LIT ASS WINGS

Observed raw beef burger patties stored above steak egg rolls and open can with queso cheese inside reach in cooler. COS items were rearranged to prevent cross contamination. Food shall be protected from cross contamination by storing raw foods separate from ready to eat foods.

Observed 2 door RIC and TCS foods not cold holding at 41F and below. Items show below with ** by items not cold holding. CA. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS. All TCS were discarded. PIC advised to have cooler repaired before use.

Observed toxic chemicals (can of raid aerosol insect killer and ortho insect killer) in main kitchen. Pest control must be conducted by licensed pest control officer. Toxic chemical must not be used in food establishment.

Upon arrival, facility does not have most recent health inspection displayed.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Facility has unpaid permit fees.

Observed heavy accumulation of grease and debris on cooking equipment, range, fryers, storage shelves and rolling cart.

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

Observed unclean bin stored inside produce sink. Observed interior of oven unclean to sight and touch.

All food contact surfaces must be cleaned to sight and touch.

Observed live roach on wall near produce sink. Facility unable to provide pest control records. Pest control be done by a licensed provider.

Observed leaking pipes beneath 3 compartment sink. A plumbing system shall be repaired according to law; and maintained in good repair.

Upon arrival, facility does not have most recent health inspection displayed.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed heavy accumulation of grease and debris on cooking equipment, range, fryers, storage shelves and rolling cart.

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

Observed unused equipment stored throughout facility.

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 heavy buildup of grease on floors, in between and behind equipment in main kitchen and floor in lobby.

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

Observed bags of raw burger patties and raw eggs stored together with cut lettuce and cheese. COS items were rearranged to prevent cross contamination. Food shall be protected from cross contamination by storing raw foods separate from ready to eat foods.

Observed no handwash soap at front handwash station. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed fryer baskets and produce sink with build up of grease. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC advised to conduct thorough cleaning to remove grease build up.

Observed toxic chemicals (can of raid aerosol insect killer and ortho insect killer) in main kitchen. Pest control must be conducted by licensed pest control officer. Toxic chemical must not be used in food establishment.

Observed rodent droppings on floor in heater room and one dead roach in main kitchen. Also observed rodent trap and retail roach baiting stations throughout main kitchen. PIC could not provide pest control records. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control and

4. Eliminating harborage conditions.

Observed leaking pipes beneath 3 compartment sink. A plumbing system shall be repaired according to law; and maintained in good repair.

Old inspection report observed, not most recent. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed heavy accumulation of grease and debris on cooking equipment, range, fryers, storage shelves and rolling cart. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed bathroom fixtures unclean to sight and touch. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Observed heavy buildup of grease on floors, in between and behind equipment in main kitchen and floor in lobby. Observed missing ceiling tiles inside warewash area, lobby and heater room. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed multiple items to be discarded throughout kitchen (old mops. plastics, empty containers). 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 leaking pipes beneath 3 compartment sink. A plumbing system shall be repaired according to law; and maintained in good repair.

Facility has unpaid permit fees.

Most recent inspection report was not observed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed an accumulation of grease and debris on cooking equipment, range, fryers, and rolling cart. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed buildup of grease on floors, in between and behind equipment. Observed missing ceiling tiles inside warewash area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS foods not cold holding at 41F and below. Items show below with ** by items not cold holding. CA. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS. items were moved to reach in freezer for rapid cooling.

Observed cooked chicken wings sitting at room temperature with no means of temperature control and no written procedures for time as a public health control. PIC states wings were on time and had been out for 20 minutes, no time stamps were observed. CA. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

Observed open water bottles on shelf in food preparation area. CA. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles.

Observed condensation from fan inside reach in cooler dripping onto to covered container with raw chicken. COS container was moved.

Observed multiple wiping cloths on counters throughout facility. CA. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration; and

(ii) Laundered daily.

Observed leaking pipes at handwashing, 3 compartment and mop sinks. A plumbing system shall be repaired according to law; and maintained in good repair.

Observed multiple out of use items throughout the facility. 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.

Facility has unpaid permit fees. Facility has 5 days to comply.

Observed prep top cooler with an ambient temperature of 52F. CA. Equipment shall be maintained in a state of repair and condition that meets the requirements. PIC advised to have unit checked and store all TCS foods inside reach in cooler.

Observed an accumulation of grease and debris on cooking equipment, range, fryers, as well as build up of debris inside prep top cooler and gaskets of reach in cooler and freezers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed heavy build up of grease on floors, in between and behind equipment, on walls and on exhaust hood. Observed missing ceiling tile inside warewash area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed cooked chicken wings sitting at room temperature with no means of temperature control and no written procedures for time as a public health control. PIC states wings were out 20 minutes prior to inspection, had PIC write down initial start time and start temperature, will email PIC TPHC template.

Observed leaking pipes at handwashing, 3 compartment and mop sinks.

Facility has unpaid permit fees. Facility has 5 days to comply.

Observed prep top cooler with an ambient temperature of 44F.

Observed heavy build up of grease on floors, in between and behind equipment, on walls and on exhaust hood. Observed missing ceiling tile inside warewash area.

Observed unused clutter or items stored close to mop sink. Informed PIC to remove all unnecessary items.

Manager lacking proof of Food Manager Certification. Certificate must be obtained within 30 days.

Observed no paper towels at hand sink inside main kitchen and employee restroom. COS paper towels placed in dispensers.

Observed no hand soap at hand sink in main kitchen area. COS soap placed next to hand sink.

Facility does not currently have chlorine based disinfectant that is listed on V/D cleaning procedures.

Observed boxes of sauce stored directly on floor. Observed cases of drinks stored directly under paper towel dispenser at hand sink inside main kitchen. COS items were relocated.

Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed leak from pipes of front hand washing sink and 3 compartment sink. PIC states plumber has been notified.

Facility does not have test strips. Facility has Quat based sanitizer.

Facility must provide a covered and lined trash receptacle for employee restroom.

Observed missing light shields on light fixtures throughout main kitchen. Light shields need to be installed.