A-Town Wings

Observed potentially hazardous food (cooked white rice at 76) on a counter table not held at 135 degrees Fahrenheit or above. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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. PIC discarded food.

Observed several foods (raw chicken, tilapia fish, shrimps, cooked and raw chicken) stored uncovered in reach-in, prep top, and walk-in coolers.. 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 should be protected from overhead or other sources of contamination. Observed in storage area contains of flour, sugar and grains uncovered. PIC covered foods.

Observed cardboard used used as a floor mats on line area. Observed boxes of food stored on kitchen floor.Single-service and single-use articles may not be reused. PIC will remove all items. PIC will remove or replace cardboards with floor mats. PIC moved boxes of food and stored 6 inches above the floor.

Observed cracks on wall base. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC instructed to seal cracks.

Observed no evidence of a spill clean up kit for diarrheal or vomitus events. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal 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. Advised PIC to assemble a kit or purchase

Observed cracks wall base and holes on walls that need patching/sealing. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC cleaned up and there is still work in progress.

Observed rice being held on the counter above 41 degrees (at 50 F). Ambient temperature in cooler above 41. Observed raw chicken sitting on counter and in sink at 43. 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. PIC moved rice into a walk-in cooler. Repeated violation.

Observed no evidence of a spill clean up kit for diarrheal or vomitus events. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal 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. Advised PIC to assemble a kit or purchase

Observed in reach-in, prep top, and walk-in coolers raw chicken, tilapia fish, shrimps, cooked and raw chicken. 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 should be protected from overhead or other sources of contamination. PIC covered foods.

Observed Food-contact surfaces of Prep top counter and cutting boards were not sanitized. Observed employee cutting mushrooms without sanitizing a cutting board. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours. PIC will change all the worn out cutting boards

Observed the failure to date mark foods prepped on site (coleslaw and ready to eat rice and prepped raw chicken) and held over 24 hours. Refrigerated, RTE, TCS food prepared and held in food establishment for more than 24 hours shall be clearly date marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, when held at a 41°F or below for a maximum of 7 days.PIC instructed how to date mark.

Observed boxes of food stored directly on the floor in the freezer and the kitchen. Observed boxes of condiments and various other food items stored directly on the floor in the dry storage area. 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. PIC will have items moved to prevent contamination.

Observed employees with no hair restraint. 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. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. No jewelry, except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC advised to see that employees maintained a high degree of personal cleanliness and and use good hygienic practices during working period in the food service establishment. PIC provided hair net to all the employees.

Observed cardboard used to line floors and shelves. Observed single use containers used as salt/msg scoop. Single-service and single-use articles may not be reused. PIC will remove all items. PIC will remove or replace cardboards with floor mats.

Observed damage/missing door opener to walk-in cooler door. Observed buildup on all surfaces of doors. 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 all surfaces cleaned and repair cooler door within 10 days.