WINGS N PHILLY BISTRO

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed prepped vegetables being stored below dirty vegetables in reach in cooler Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Items reorganized and clean prepped vegetables placed above dirty vegetables.

4-1A: .04(4)(n)1Observed employee touch cell phone then go to continue cooking without glove change (2ND REPEAT OF VIOLATION, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED) 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. (P) Corrective Actions: employee removed gloves and washed hands

14A: .04(4)(k)Observed in use spoon and scoop stored in stagnant water holding at 122F During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: water dumped new utensils placed in clean dry container.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed prepped vegetables stored below unwashed vegetables in reach in cooler Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: cooler rearranged so prepped vegetables are stored above unwashed vegetables.

17D: .07(4)(b)Observed employees cell phone being stored on cutting board 2ND REPEAT OF VIOLATION, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: phone removed from cutting board, cutting board washed, rinsed and santized

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed washed and prepped vegetables stored below unwashed vegetables in reach in cooler. Observed repackaged turkey stored below raw shrimp in freezer. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: All items reorganized for proper storage according to cook temperature.

8-2B: .07(6)(g)Observed chlorine sanitizing solution at concentration greater than 100ppm Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizing solution remade to be between 50-100 ppm

12C: .04(4)(m)Observed multiple wet wiping clothes stored on food prep surfaces in between use Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: all clothes placed into buckets with properly concentrated sanitizing solution.