AMERICAN WINGS AND HIBACHI

Observed ventilation hood unclean with grease dripping into fryers. COS: Grease was discarded and ventilation hood was cleaned and sanitized while inspection was onsite.

Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed inside of walk in cooler unclean with debris build on racks. Advised to have deep cleaned and increase cleaning cleaning frequency. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed: Raw chicken(45F), Raw cut beef(45F), shelled eggs(44F) and cooked rice(58F) not maintaining a TCS food temp of 41F or below. COS: Raw chicken and raw cut beef were discarded by PIC, shelled eggs were moved to prep top reach in cooler to chill to 41F. Cooked pasta was moved to walk in freezer to rapid chill to 39F. Ambient 50F.

Observed sauces bottle stored at prep top with no common name label. C/A: 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers Advised to label ALL sauces with common name labels.

Observed multiple gnats in main kitchen near dry storage area. Advised to increase cleaning frequency and increase pest control. CA: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (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 the walk in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F). CA:511-6-1.05(6)(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. ADVISED TO HAVE REPAIRED. NO TCS FOOD ITEMS SHALL BE STORED IN WALK IN COOLER UNTIL SERVICED.

Observed outside of dry storage containers unclean with debris build up and the walk in cooler fan was observed with heavy dust debris build up. Observed the ventilation hood unclean to sight with grease crystals dripping onto flat top grill.

Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed the outside of the rice maker unclean to sight nd touch with heavy debris build up around outside rim. CA:511-6-1.05(7)(a)2,3: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed liquid eggs(51F), raw chicken wings(47F), raw shrimp(51F) stored in reach in cooler not holding a TCS food temp of 41F or below. C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: All TCS food items were discarded by PIC. Advised to not use reach in cooler in until serviced.

Observed soda nozzles unclean to sight and touch with black substance in direct contact with soda. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:
2. 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: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles (iv) In 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrected onsite: nozzles were removed, cleaned and sanitized before placed back in service.

Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without proper date marking. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf COS- noodles were labeled with date prepared.

Observed sauces bottle stored at prep top with no common name label. C/A: 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers Advised to label ALL sauces with common name labels.

Observed single use containers being reused. C/A: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. Advised to PIC single use containers shall not be reused.

Observed reach in cooler not holding a TCS food temp of 41F or below. Observed prep top cooler reach in with pooling water. C/A: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Advised to have repaired.

Observed outside of dry storage containers unclean with debris build up Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed tiles in disrepair in main kitchen. Observed floors and walls behind fryer unclean with debris build up. 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. Advised PIC tiles shall be replaced.

Observed soda nozzles unclean to sight and touch with black substance in direct contact with soda. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:
2. 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:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In 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:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrected onsite: nozzles were removed, cleaned and sanitized before placed back in service.

Observed the shelf for the sauce bowls unclean with food debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrected onsite: shelf was wiped off and sanitizer.

Observed tiles in disrepair in main kitchen. Observed floors and walls behind fryer unclean with debris build up. 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. Advised PIC tiles shall be replaced.

Observed foil lined on the prep top table. Corrective Action: 511-6-1.06(5)(m) - Outside Storage, Prohibitions (C) (m) Outside Storage Prohibitions.

1. Except as specified in paragraph 2 of this subsection, refuse receptacles not meeting the requirements specified under subsection (5)(d)1 of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.

2. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem. Corrected Onsite: Foil was removed from shelf.

Observed inside of the deep freezer unclean to sight. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have to deep cleaned and increase cleaning frequency.

Outside of establishment inspector observed old equipment and cardboard boxes stored at rear back door. Corrective Action: 511-6-1.06(5)(m) - Outside Storage, Prohibitions (C) (m) Outside Storage Prohibitions.

1. Except as specified in paragraph 2 of this subsection, refuse receptacles not meeting the requirements specified under subsection (5)(d)1 of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.

2. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem. Advised to have removed and deep cleaned.

Observed tiles in disrepair in main kitchen. 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. Advised PIC tiles shall be replaced.

Mop was observed stored in mop bucket. Corrective Action: 511-6-1.07(5)(f) - Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Corrected onsite: Mop was removed from bucket and place on rack near mop sink.

The Person in Charge could not provide EPA approved disinfectant during the inspection for the establishment. Responding To Contamination Events. A food establishment shall have 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS- PIC purchased approved chemical while inspector was on site.

Observed pasta noodles cooling with lids on tight. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS- lids were removed to complete cooling process.

Observed paper towels being used to hold water at 3 compartment sink. General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS- PIC replaced stoppers.

Observed cord for the rice cocker unclean with heavy grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

Observed tiles in disrepair in main kitchen. 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. Advised PIC tiles shall be replaced.

Observed multiple sauce bottles stored without labels. COS- All bottles were labeled with common sauce name.

Observed raw chicken sitting in sink thawing. COS- Chicken was placed in pan and moved to walk in cooler to complete the thawing process.

Observed single use cups being used as scoops. COS- single use cups were discarded.

Observed all shelves in walk in walk in cooler in disrepair with heavy rust build up. Advised to deep clean shelving units.

Observed tiles in disrepair in main kitchen. Advised PIC tiles shall be replaced.

Observed heavy build up on exhaust hood. Advised to have deep cleaned.

Observed cell phone on prep top upon entry of the kitchen. COS- Cell phone was removed.

Observed Raw Shrimp (51F), Raw Chicken (46F), Raw beef (50F) not holding a temp of 41 or below. COS- 3 cases of raw chicken were moved to walk in freezer to rapid chill to (40F). Shrimp was discarded by PIC. Raw beef was moved to walk in freezer to chill to (41F)

Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without date marking. COS- noodles were labeled with date prepared.

Current permit not posted. Advised to post current permit.

Observed all shelves in walk in walk in cooler in disrepair with heavy rust build up. Advised to deep clean shelving units.

Observed gaskets in walk in freezer unclean with food debris.

Observed tiles in disrepair in main kitchen.Advised PIC tiles shall be replaced.

Observed heavy build up on exhaust hood. Advised to have deep cleaned.

Light shield in walk in cooler is missing. Advised to replace shield.