BTJ Wings

Observed mold like substance on peeled onions sitting in walk in cooler of main kitchen. CA: Advised PIC to monitor fresh produce and to toss out immediately.

Observed cooked chicken wings sitting out in the open with no time stamp. Temperature at the time was at 80 degrees. CA: Advised PIC to keep wings in fridge until ready to be cooked. Instructed PIC to throw out the chicken.

Observed a black mold like substance the nozzles of the drink machine. CA: Advised PIC to clean nozzles nightly to avoid build up on nozzles.

Observed PIC parcooking chicken wings without a variance. CA: Advised PIC to change the way of cooking chicken; to keep chicken under cooling temp (41) until time to be cooked. Food cannot just sit out for hours in open tube without temperature control.

Observed that there were several unlabeled food containers in the kitchen. I advised the PIC to always label all food containers and she did. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed several food containers were not labeled with common names. Advised the PIC to label them. COS 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed frozen fish thawing at room temperature on counter. CA: Advised PIC to thaw TCS foods either under refrigeration that maintains the food at 41F or lower or completely submerged under running water at a water temperature of 70F or lower at a sufficient velocity to agitate and float off loose particles in an overflow. PIC thawed fish properly.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

Observed three plastic chicken trays on the floor under shelves in Walk in Freezer. CA/ COS PIC was advised to remove frozen chicken in three trays off the floor from under shelves to correct 6 inches or 15 centimeters of ground. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, 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 food stored in a prohibited area.

Observed an employee begin cooking a philly cheese, oil a space on the grill, grab a handful of raw shrimp with his right hand and then proceed to continue cooking without changing gloves.

1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
   PIC will ensure employees change gloves before changing tasks.

Observed a black mold like substance the nozzles of the drink machine.

Observed several expired food items in the WIC. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC had items discarded.

Observed a bowls of fries temping at 87F. The PIC confirmed that he has holding then out to refry them. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held:

1. Under refrigeration that maintains the food temperature at 41° F (5°C) or less; or
2. At any temperature if the food remains frozen. PIC covered fries and stored them in the WIC. EHS advised slacking under refrigeration from now on.