WING N BURGER FACTORY

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. Observed food working drinking from open Styrofoam cup at prep top cooler in kitchen. COS: PIC discarded said cup and was advised to have food workers drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands.

Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment should be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink mold like stance allowed to accumulate on inner white plastic panel on ice machine located towards rear food storage area in kitchen. COS: PIC washed , rinsed and sanitized said panel and was advised to create a schedule to allow for frequent cleaning to avoid accumulation.

Manual and Mechanical Ware washing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used. Observed no chemical sanitizer being used by food worker to wash, rinse and sanitize food storage equipment at three compartment sink in kitchen. Food storage equipment was observed just washed and rinsed by food worker. COS: PIC set up the three compartment sink to wash , rinse and sanitize and had food worker , wash , rinse and sanitized said containers and also allow them to be air dried.

Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned and maintained between uses. Observed fruit and vegetable sink with raw chicken pieces. COS: PIC washed , rinsed and sanitized said sink and was advised that said sink shall be used only to wash and rinse vegetables and fruit. Educational material was provided to PIC

Insect Control Devices, Design and Installation. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed two fly strips with multiple dead house flies hanging above food prep/ dishwashing area in kitchen. COS: PIC had food worker remove said strips and was advised to remove said strips at the beginning of food preparation in said area.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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). Observe one food dispensing tong stored in a container of still water on top of food prep table in kitchen. COS: PIC removed said utensil to be washed , rinsed and sanitized and replaced with a clean , sanitized utensil.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed doors refrigerated units, bottom inner area of reach in cooler with an accumulation of encrusted food residue and fan covers and ceiling of walk in cooler was observed with an accumulation of dust particles in kitchen. PIC was advised to have said units cleaned and email pictures to inspector by 12/24/25.

Observed multiple Time/Temperature Control for Safety(TCS) foods(raw chicken wings, raw chicken breasts, butter, shredded cheddar cheese, and raw beef patties)cold held above 41F. See asterisk in temperature log. COS: All items cooled to 41F or below by ice bath and/or stored in reach-in-freezer.

Observed multiple unidentifiable items stored in bulk containers without a label. CA: All unidentifiable items shall bear a label with its common name.

Upon arrival, observed a box of French fries stored directly on the floor in front of the fryers. COS: Fries relocated to walk-in-cooler.

Observed a bag of onions stored directly on the floor inside walk-in-cooler. COS: PIC placed the bag of onions on bottom shelf.

Walk-in-cooler is in disrepair. Observed ambient temperature at 53F.

Observed rusted shelved inside Pepsi reach-in-cooler. Observed bottom shelf of Pepsi reach-in-cooler with food debris and build up. Observed door handles of 2 door reach-in-freezer unclean to sight and touch. Informed PIC to clean, and sanitize all food and non food contact surfaces.