MR. PJ'S BUFFALO WINGS

Observed employees entering kitchen and beginning to work with raw and ready to eat foods without first washing hands. CA: Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped

Observed multiple boxes of raw chicken wings stored near back door holding above 41 degrees f. Observed boxed raw chicken held in reach in coolers holding above 41 degrees f. CA: ime/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

PIC and kitchen staff could not identify proper cook temperatures for chicken. CA: Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation

Observed open and unprotected dry foods under counters in front of kitchen, main prep area, and cook line. Observed raw, thawed fish and frozen products stored without lids or torn packages. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed numerous frozen, ready to eat, and raw items with no date marking. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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 no probe, digital, or dial thermometers in establishment to verify food's final cook temperature or food's holding temperatures. CA: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use.

Observed facility unable to make appropriate sanitizer with bleach. Observed Sanitizer in use read under 10 ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Observed employees using vegetable sink for rinsing out personal cups and making sanitizer buckets. 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

Observed grease/oil pools on ground near grease receptacles. Observed Grease trail and accumulation of grease entering nearby sewer. CA: Sewage, Other Liquid Waste shall be properly stored and disposed of.

Observed employee use gloved hand to scoop raw shrimp followed by raw onion then switch to preparing single use foil and to-go containers. Observed employee double glove. Observed employee wash gloved hands, wipe gloves on clothes, and then change gloves. CA: Gloves shall be changes when soiled or after changing of tasks.

Observed standing liquid in rear reach in cooler used for chicken. Observed buildup of breading debris on reach in freezers. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris