CHAMPION WINGS

Sanitizer in wiping cloth bucket less than 50ppm chlorine. COS- solution remade to 50ppm chlorine.

Observed cooked rice in tightly covered plastic tub in walk in cooler. COS. Container was loosely covered. CA. Cooling shall be done with containers Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Facility has unpaid permit fee.

Observed multiple flies in main kitchen. PIC advised to keep exit doors tightly closed at all times or install air curtains to prevent the entry of flying insects.

Observed multiple soy sauce dispenser cups with handles submerged in soy sauce. COS. Cups were removed from soy sauce. CA. PIC advised store dispenser cups in small container outside of sauce to prevent handles being submerged in sauces.

Observed multiple containers stacked together with water residual in between containers. PIC advised to allow air drying of utensils prior to stacking together.

Observed cardboard being used to line shelf in main kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS cardboard was removed.

Observed raw steak stored behind sliced cheese inside prep top cooler. COS Items rearranged to prevent cross contamination.

PIC unable to provide the employee health policy or proof that employees have been trained on the 5 symptoms or 6 diseases.
PIC must email proof of training of all staff via email by 3-4-24

Handsink blocked with a water hose in front of the basin and utensils in front of the basin. COS- items removed CA: handsink shall be free of obstruction at all times

Sauce containers being washed but not sanitized after being instructed to clean. Knives stored in unclean container that had food debris.
Labels on food containers that have not been removed after being cleaned. COS- items were sanitized CA: Food contact surfaces must be washed->rinsed-> and sanitized Food handlers observed washing gloved hands. COS- gloves removed, hands washed and new gloves donned.

Damp wiping cloths stored on counters and not in sanitizing location. COS- cloths placed in sanitizing solution. Sanitizer in wiping cloth buckets were less than 50ppm chlorine. COS- buckets reset and now 50ppm

Bottom shelf across from cooking area unclean with food build-up/splatter.

Floor behind the fryers unclean with build-up.

Cardboard used for the floor near the fryer area.
Discussed with PIC that the cardboard is not an approved material

Observed multiple food containers not date-marked or listed with the common name of food in the walk-in cooler and reach-in cooler part of prep-top coolers. COS: PIC placed date mark labels on all TCS food containers. 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 multiple in-use scoop handles in dry storage bins in kitchen area and container for raw chicken wings in walk-in cooler touching the food directly. COS: PIC stored the handles upright in a way where it was not touching the food directly.