Wing Dixie & Deli

Observed the fume hood not free from an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fume hood cleaned.

Observed employee washing knife in employee handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. Employee put the knife in the kitchen area

Observed lettuce and bell peppers had been prepped in the three compartment sink. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC cleaned the three compartment sink cleaned to remove the lettuce and bell pepper.

Observed employee washing drink rack in the employee handwashing sink. CA:A handwashing facility may not be used for purposes other than handwashing. Employee removed the rack.

Observed employee cup stored in the reach in freeze. CA:Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed the cup from the freezer.

Observed partially cooked chicken wings without a written non continuous cooking procedure. CA: Raw animal foods that are cooked using a non-continuous cooking process shall be: 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule; Pf 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; Pf 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. PIC will create a written a procedure about non continuous cooking.

Observed uncovered tilapia (RIF) and lettuce (WIC). CA: 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. PIC covered food items.

Observed no thermometer being used to check temperature of food items. CA: PIC will make sure employees are using thermometer to check food temperatures.

Observed handwashing sink without any paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC will place paper towels at handwashing sink.

Observed celery being prepped in the three compartment sink. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC removed the celery from the three-compartment sink.