WINGS & SPORT GRILL

8-2B: .07(6)(b)Observed two spray bottles of chemical cleaner that were not labeled with the common name of the chemical.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The person in charge labeled the spray bottles with the common chemical names so that it was clearly identified.//

10D: .04(7)(b)Observed that the facility has catfish on the menu but is serving swai fish and there are no invoices that shows purchasing of catfish.// 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)

15A: .05(1)(i)Observed that the curtain dividing the front service area from the kitchen is heavily soiled and needs to be cleaned.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

17D: .07(4)(b)Observed employee personal belongings ( employee food and personal speakers) stored above food prep line in the kitchen. // Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge relocated the employee belongings so that they are are now stored below and away from any customer food or food prep areas.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41F. (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

11C: .04(6)(c)Observed multiple boxes of fries (>10) placed at room temperature next to the fryer machines for thawing. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: //Fries were placed inside the walk-in coolers (see note in the comments section).//

2-2B: .03(5)(j)1&2At time of inspection, observed an open employee single use water bottle stored above 2 containers of raw chicken. 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) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee water bottle was discarded.

6-1D: .04(6)(i)At time of inspection, observed 2 containers of raw chicken stored on a 4 hour time control and not marked with a start or discard time. Per certified food safety manager (CFSM) foods had been on time control for 30 minutes. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the correct start and discard times.