ROCKIN WINGS

Observed food handler chewing while prepping food. Observed food handler drink out of a water bottle in main kitchen near food being prepped at the time of inspection. CA:1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking 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 will be allowed. COS- Employee stopped chewing food item and water bottle voluntarily discarded.

Observed food handler wiping down food contact surfaces with 0PPM chlorine sanitizer in bucket. CA: Food contact surfaces shall be sanitized when contaminated or every 4 hours with approved sanitizer.( chlorine 50PPM-100PPM) ( Quat 200PPM- 400PPM). COS- PIC made chlorine sanitizer water solution in bucket.

Observed microwave unclean and rusted. CA: All food equipment and food contact surfaces shall be in good repair and stored clean. Discussed with PIC to not use microwave until it is replaced or repaired.

Observed vegetable sink unclean with accumulation of food residue. CA: Food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. Discussed with PIC to wash, rinse and sanitize prep sink before use.

Observed unclean ladder stored directly on food contact surfaces ( cooking utensils). CA: food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. Food contact surfaces shall be cleaned at any time of contamination. Discussed with PIC to remove ladder from main kitchen.

Observed large bowl of raw shrimp thawing improperly (in stagnant water) in meat sink. CA: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: At a water temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles in an overflow. COS- PIC turned on water slightly to properly thaw shrimp.

Observed 3 fryer baskets in disrepair. Discussed with PIC to not use fryer baskets and to repair or replace the fryer baskets before use.

Observed exterior of dry food ingredients containers unclean to sight and touch with accumulation of food residue. Observed WIC shelves rusted. Discussed with PIC that all equipment shall be smooth durable and easily cleanable. Discussed with PIC all food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.

Observed food handler touch cell phone while handling food. Observed food handler hold cell phone when gloved hand then started handling food. CA: 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 and after engaging in other activities that contaminate the hands. COS- PIC removed gloves and washed hands.

Observed food handler come from out side and started wiping down food contact surfaces. CA: Hands shall be washed when entering a restaurant and before handling food or food contact surfaces. COS-employee washed hands.

Employee reporting agreement not available at the time of inspection. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed opened beer can under prep table. 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. However, drinking 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 will be allowed. COS- drink voluntarily discarded.

Observed food handler wash sauce 4 bowls in sanitizer compartment of the 3 compartment sink with soap, then brought the wet containers back to line with the other clean containers. CA: All dishes shall be washed, rinsed and sanitizer. Discussed with PIC that sauce containers shall be washed every 4 hours after continued use. COS- PIC moved containers back to 3 compartment sink.

Observed food handler wiping down food contact surfaces with 0PPM chlorine sanitizer in bucket. CA: Food contact surfaces shall be sanitized when contaminated or every 4 hours with approved sanitizer.( chlorine 50PPM-100PPM) ( Quat 200PPM- 400PPM). COS- PIC made chlorine sanitizer water solution in bucket.

Observed vegetable sink unclean with an accumulation of black buildup. Observed dirty dishes stored in vegetable sink. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. Vegetable sinks shall be used for fruits and vegetables only. COS- PIC removed dishes and started cleaning prep sink.

Observed microwave unclean and rusted. CA: All food equipment and food contact surfaces shall be in good repair and stored clean.

Drink dispenser unclean. Ice dispenser on drink machine unclean with an accumulation of black build up. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC started cleaning machines.

most current food inspection report not posted at drive thru window at the time of inspection. CA: Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information

Observed opened water bottles stored through out main kitchen. 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. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands. COS- drinks discarded

Observed pink slime in ice machine in main kitchen. Observed brown debris at the bottom of ice machine in front service area.

Observed dirty dishes stored in produce prep sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with PIC that the produce prep sink shall be used for produce.

Observed knives stored on magnetic holder unclean to sight and touch. CA Food contact surfaces shall be cleaned and sanitized any time during the operation when contamination may have occurred. COS- knives moved to 3 compartments sink to be washed, rinsed and sanitized.

Observed two buckets of raw shrimp thawing improperly in meat sink. CA: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: At a water temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles in an overflow. COS- PIC turned on water slightly to properly thaw shrimp.

Back door opened during the time of inspection. CA: all doors shall remain closed and all openings shall be sealed to prevent pest entry. COS- door closed.

Observed dishes stacked wet.CA: Dishes shall air dry completely before stacking.