SM WING

12C: .04(4)(m)Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. 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: PIC (Person in Charge) put the wet wiping clothes in a sanitizer bucket containing an adequate concentration of chlorine sanitizer.

17D: .07(5)(d)Observed vents above the fryers and grill station with an accumulation of grease and debris build-up dripping down. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)

17D: .07(4)(b)Observed employee food items stored above food for the facility in the walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved the employee food items to the designated employee storage area.

5-1A: .04(5)(d)Observed Person in Charge (PIC) remove chicken wings from fryer before they reached an internal temperature of 165F. This was an attempt to par-cook them, place them on time control, and then complete the cooking process once an order comes in. Facility does not have approval from the designated health authority to par-cook. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: PIC placed the chicken wings back in the fryer and cooked them to an internal temperature of at least 165F (see temp log).

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

15A: .05(6)(a)Observed large prep cooler unable to maintain a temperature below 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

6-1A: .04(6)(f)Observed ham slices, turkey slices, and raw scrambled egg mix with milk cold-holding at a temperature above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the ham slices, turkey slices, and raw scrambled egg mix with milk.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: `Person in Charge (PIC) moved the cups to the designated employee area.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored behind ready to eat sauces in the prep cooler. Also observed unwashed vegetables stored above ready to eat foods in the walk-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: PIC moved the raw beef to the front in the prep cooler, and the unwashed vegetables to the bottom shelf in the walk-in cooler.

4-2B: .05(7)(a)1Observed the inside of the ice machine with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC drained the ice machine, and washed and sanitized the inside of it.

6-1A: .04(6)(f)Observed fully-cooked ham/turkey deli meat slices in the prep cooler and cheesecake slices in the mini-fridge next to the cash register cold holding at a temperature above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the ham/turkey deli meat slices and the cheesecake slices.

10D: .04(8)(b)Observed 4 boxes of heavy cream in the up-right cooler that were 6 days past the manufacturer's expiration date. 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. (P) Corrective Actions: PIC discarded the containers of heavy cream.

12C: .04(4)(m)Observed wiping cloths stored in sanitizer buckets with too low of a sanitizer concentration. 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: PIC remade sanitizer buckets to an adequate concentration.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC repositioned the clean dishes to properly air dry.

15C: .05(7)(a)2,3Observed stickers and sticker residue on clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed the stickers/sticker residue from the dishes and rewashed and sanitized them.

17D: .07(4)(b)Observed employee food stored on the top shelf in the walk-in cooler, as well as on the top shelf in the dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved the employee food in the walk-in cooler to the bottom shelf away from any food for the facility, and moved the employee food in the dry storage area to the designated employee area.