Imperial Wings & Burgers

Observed the handwash sink in the main kitchen area not working. PIC stated that it was leaking and that he turned the water off. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC will have handwash sink repaired to working order ASAP.

Observed no paper towels in the bathroom. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS PIC placed paper towels in the bathroom.

Observed a leak on the pipe at the three compartment sink on the left side. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will have leak repaired.

Observed a leak on the pipe in the bathroom handwash sink. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will have leak repaired in the bathroom at the handwash sink.

Observed the most recent inspection report not posted for consumer view. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS PIC presented the most recent inspection report and will post the new one ASAP for consumer view.

Observed a wet mop not properly hung to dry. CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. PIC will have mop hung to properly dry.

Observed light in restroom not working. CA: All physical facilities shall be maintained in good repair. PIC stated he needs an electrician to repair the light due to bulb breaking. PIC will have light repaired to working order.

Observed TCS-food raw chicken being held above 41 degrees Fahrenheit in reach in cooler. CA: 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. PIC discarded the food.

Observed PIC unaware of proper cold holding temperature, clean up procedures, and employee responsibility to report symptoms and illnesses as related to food borne illnesses. PIC did noy have a CFSM certificate. CA:Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. PIC will obtain CFSM certificate and obtain clean-up procedure.

Observed the handwashing sink not accessible to employees. The pipe was disconnected, and the water was not flowing. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC reconnected the pipe.

Observed TCS-foods ( raw chicken, ground beef, chopped lettuce, and chopped tomatoes) being held above 41 degrees Fahrenheit in reach in cooler. CA: 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. PIC will discard the food.

Observed PIC unaware of proper cold holding temperature, clean up procedures, and employee responsibility to report symptoms and illnesses as related to food borne illnesses. PIC did noy have a CFSM certificate. CA:Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. PIC will obtain CFSM certificate and obtain clean-up procedure.

Observed facility without servsafe certificate posted. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. PIC will post servsafe certificate.

Observed facility without employee health policies. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC will get signatures from employees on the employee health policy.

Observed facility without an established clean up procedure. CA: 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. Pf PIC was provided a copy of the clean-up procedure.

Observed raw chicken in RIC uncovered. 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 will cover chicken.

Observed dead insects on pest traps. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC will remove pest traps and replace with new ones.

Observed no test strips for the sanitizer at the three-compartment sink. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will supply testing strips.

Facility does not have an established clean up procedure for employees to follow when responding to a vomiting or diarrheal event. CA: 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. PIC was provided a copy the clean-up procedure.

Observed employees in kitchen preparing and handling food with no hair restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC had the employees put on a hair net.

Observed the scoop handle being stored in contact with the sugar. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. 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. PIC positioned the handle in the bin to prevent contact with food item.

Observed rice in hot holding being stored at 109 degrees Fahrenheit. CA: 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. PIC placed rice in steam well to reheat.

Observed no paper towels at the hand wash sink in the main kitchen. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. PIC will supply the hand wash sink with paper towels.

Facility does not have an established clean up procedure for employees to follow when responding to a vomiting or diarrheal event. CA: 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. PIC was provided a copy the clean-up procedure.

Observed several food items such as garlic bread, rice, soup, chicken alfredo, and chicken wings uncovered. 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 will cover the food items when not in use.

Observed employees in kitchen preparing food with no hair restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC had the employees put on a hair net.

Observed ceiling tiles in main kitchen area and dry storage area not smooth, non-porous, and easily cleanable. CA: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will have the ceiling tiles replaced with smooth tiles.

Floors and walls in main kitchen area are not clean to sight or touch. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have the floors and walls cleaned.

Observed the handles of scoops in contact with the following food products: meal, flour, and ice. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. 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. PIC positioned the handles in the bins to prevent contact with food items.

Observed single use items such as plates, cups, and bowls not being stored in original packaging to prevent contamination. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC will have the items wrapped.

Observed no test strips for the sanitizer at the three-compartment sink. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will supply the three compartment sink with test strips.

Observed fume hood not clean to sight or touch. 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 the dumpster lid open and in need of repair. CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. PIC will have the dumpster lids repaired and closed when not in use.