WINGS FACTORY

Observed TCS foods (raw chicken, white rice, whiting) in prep top and walk in coolers not cold holding at 41F and below. Items marked ** below. PIC reported items were moved to prep top from walk in cooler approximately 2 hours. COS. TCS foods moved to walk in cooler.

Observed TCS foods (raw chicken, white rice, whiting) in prep top and walk in coolers not cold holding at 41F and below. Items marked ** below. PIC reported frequent opening of coolers for long periods attributed to high temperatures. PIC advised to keep coolers closed and adjust cooler temperature settings to lower temperatures so that foods internal temperatures are maintained. CA. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed dirty container being stored in produce sink and food handler draining liquid from package that was holding raw chicken into produce sink. Also observed ice dispenser nozzle at coke machine in dining area with black organic matter. COS item was removed from produce sink. Produce sink and ice dispenser nozzle was cleaned and sanitized. CA. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed three bins of white rice in walk in cooler without date markings. PIC reported rice was cooked two days prior to inspection. COS items were date marked. CA. refrigerated, ready-to-eat, 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 two bins of cooked rice, manager stated rice was prepared previous day, without date marking. COS rice was date marked.

Observed food items stored on floor (lemon pepper seasoning and bottles of oil in main kitchen, boxes of fries inside walk in cooler, boxes of BBQ sauce inside dining area). 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 tilapia and whiting cooling in tightly close plastic tubs. Discussed with PIC that containers shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS Containers were loosely covered.

Observed container without handle being used a scoop in bulk rice container. Discussed with PIC all dispensing equipment must have handles not touching food being dispensed.

Observed two bins of cooked rice, manager stated rice was prepared previous day, without date marking. COS rice was date marked.

Observed bottle stored with no label. COS- bottle was label to read degreaser.

Observed dry good in containers with no label. (flour, rice, fish fry) COS- Items were labeled.