A1 WINGS

Observed catfish listed on the menu; however, invoices provided show swai as the product being purchased. CA: Food shall be safe, unadulterated, and honestly presented. Discussed with owner Update the menu to accurately reflect the fish species being served, or ensure that the product purchased matches what is listed on the menu. Provide documentation showing that the correction has been made.

Observed excessive amount of grease and food build up on cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Spoke with the owner and showed him the specific areas that would need attention.

Observed overhead hood and ceilings unclean to sight and touch with grease and black splattered spots and built up dust. CA: Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed inspection report from 1-2024 posted on wall inside restaurant. CA: 1. 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. COS: Recent Inspection Report posted.

Observed no hand washing signage at hand washing sink. CA: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed excessive amount of grease and food build up on cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food handler wearing gloves adjust pants then remove chicken from the fryer to prepare a to-go order. Ca: c) When to Wash.

1. 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed cornmeal and flour for frying chicken and fish being stored in plastic containers underneath countertop without lids. Observed raw tilapia, whiting and chicken wings being stored in plastic containers in the walk in cooler. Ca: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed dead roaches in the ceiling light cover at the back of the kitchen. Ca: l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed several flies in the main kitchen area. Ca: (k) Controlling Pests. 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 as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed large gap underneath back door. Ca: (n) Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Observed TCS foods being stored in the prep top cooler not cold holding at 41F or below at the time of the inspection. Observed cut tomatoes, cooked shrimp, lamb, raw chicken breast, seasoned cut chicken breast, and American sliced cheese not cold holding at 41 or below (see * temperature log). Ca: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS TCS foods are voluntarily discarded into the trash.

Person in charge is unable to provide written employee reporting agreement documents or verbally state what the reporting agreement consist of. Ca: (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways.

Person in charge is unable to provide fecal and vomit procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed cornmeal and flour for frying chicken being stored in plastic containers underneath countertop without lids. PIC covers foods to prevent from the entry of pest and/or contamination. Ca: Foods shall be stored covered to be protected from overhead contamination COS PIC places lids over plastic bins.

Observed raw patties being stored uncovered and without packaging in the United commercial reach in freezer. Ca: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS food handler stores raw patties in metal bin.

Observed food handler cutting mushrooms on a cutting board upon arrival and then rinses the cutting board off and stores it as clean. Ca: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dead roaches in the ceiling light cover at the back of the kitchen. Ca: l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed prep top cooler not maintaining air temperature of 41F or below. Ca: Numbers and Capacities.

(a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

Observed (2) wet wiping cloths not in active use being stored on top of countertop. Ca: m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed excessive amounts of food debris and spillage behind and underneath cooking equipment. Ca: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed overhead hood unclean to sight and touch with grease dripping from piping. Ca: Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed TCS foods being stored in the prep top cooler not cold holding at the time of the inspection. Observed cut tomatoes and American sliced cheese not cold holding at 41 or below. Ca: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS Cut tomatoes and American sliced cheese are relocated to the walk in cooler to cool more rapidly.

Observed mill for frying fish and flour for frying chicken being stored in plastic containers underneath countertop without lids. PIC covers foods to prevent from the entry of pest and/or contamination. Ca: Foods shall be stored covered to be protected from overhead contamination COS PIC places lids over plastic bins.

Observed beef patties and egg rolls being stored uncovered in the United Commercial reach in freezer. Ca: Foods shall be stored covered to protect from contamination.

Observed multiple TCS foods being held in the walk in cooler not cold holding at 41F or below at the time of the inspection. Observed raw tilapia, raw whiting, American sliced cheese, ambient temp and Tzatziki sauce not cold holding at 41F or below at the time of inspection (see * on temperature log).

Observed employees eating on top of prep top counter. COS employees pack food items up. Advised PIC to have employees eat in a designated area away from food for service.

Observed uncovered cooked shrimp being stored in a plastic bin at the three compartment sink in close proximity of dish soap. COS employee covers shrimp with saran wrap and relocates shrimp to the walk in cooler.

Observed (2) wet wiping cloths not in active use being stored on top of countertop. Advised PIC to keep wet wiping cloths inside sanitizer buckets when not in use.