TOUCHDOWN WINGS

11C: .04(6)(c)Observed fish thawing submerged, but not under running water. 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: Removed fish from water and put in walk in cooler

12D: .04(4)(g)Observed fish thawing in designated produce sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Removed fish from designated produce sink and sanitized the sink.

17D: .07(5)(d)Observed Ventilation hood with build up. 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. (C)

4-2B: .05(7)(a)1Several containers in back kitchen with food debris inside stored as clean; two bowls stored as clean with black debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: All utensils cleaned and sanitized.

15C: .05(7)(a)2,3Outside of mixing bowls with heavy build up, sticky, and black debris caked on in crevices. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Bowls cleaned to remove build up and sanitized.

17D: .07(3)(f)No light in stand up cooler. The light intensity shall be at least 20 foot candles where food is provided for consumer self-service, inside equipment such as reach-in refrigerators, toilet rooms, and areas for handwashing, warewashing, and equipment and utensil storage areas. (C)

18: .07(2)(m)Back door not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken over cooked wings and fries in upright cooler. Raw chicken over cooked wings in prep cooler. Repackaged raw chicken over fish in chest freezer. 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: Food rearranged.

4-2B: .05(7)(b)Employee picked up rag from floor and placed it on top on prep table. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. (P) Corrective Actions: Table cleaned and sanitized.

6-1A: .04(6)(f)Multiple foods in walk in cooler not maintaining 41F or below such as raw chicken, cooked chicken, sliced cheese, shredded cheese, etc. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food is discarded.

11A: .05(3)(a)Walk in cooler observed at 62F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)

15A: .05(6)(q)1&3Multiple bowls for saucing chicken wings in disrepair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. (C) Corrective Actions: Bowls discarded.

17D: .07(4)(b)Personal items over prep tables and food in kitchen across from grill. Napkins and food for restaurant stored underneath designated area for employee items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items moved.