TOUCH DOWN WINGS

4-1A: .04(4)(n)1Observed an employee handle raw chicken with gloves on and then handle the fryer baskets. Another employee then went right behind and handled the same fryer baskets.// 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: Person in charge had both employees remove gloves and wash hands. The fryer basket handles were wiped down with food safe sanitizer.//

18: .07(2)(m)The back door in the kitchen has a stopper that is broken. The stopper is not allowing the door to self close when opened. Also observed that the self closing mechanism is not strong enough to completely close the door. Once the door is closed there is visible sunlight at the threshold.// 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)

2-2D: .06(2)(o)Observed that the front handwashing sink had a bucket and cleaning supplies in it.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the bucket and the cleaning supplies from the handwashing sink. The sink was sanitized for use.//

6-1B: .04(6)(f)Observed the chicken wings holding in the fryer were not being maintained at a temperature of 135° F or above.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge communicated that the chicken wings had been cooked less than 20mins ago. The chicken wings were allowed to be reheated above 165° F ( See temp chart).//

8-2B: .07(6)(g)Observed that the in-use sanitizer was at a concentration that was higher than the maximum allowed.// 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: Person in charge remade the chlorine sanitizer so that it was made between 50-100ppm.//

14B: .05(10)(e) 1,2,4Observed containers that were identified as clean stacked wet on the clean rack above the three compartment sink.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge had all containers recleaned, and sanitized. The containers were allowed to dry completely before stacking.//

2-2B: .03(5)(j)1&2Observed open drink cups and open water bottles on the prep tables in the back next to the grill.// 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 removed the drink cups from the kitchen.//

2-2D: .06(2)(o)Observed that the handwashing sink in the front area had dishes and cleaning supplies in it.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge removed the cleaning supplies and the dishes from the handwashing sink. The sink was cleaned and sanitized.//

2-2D: .07(3)(b)Observed that both handwashing sinks did not have any paper towels.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person in charge replaced the paper towels at each handwashing sink.//

6-1A: .04(6)(f)Observed raw shrimp and three tubs of raw chicken in the walk in cooler that were being held higher than 41° F for more than four hours. Also observed raw hamburger patties and cooked beef being held higher than 41° F in the open top prep cooler.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the raw shrimp, raw chicken, raw hamburger patties and the cooked beef.//

12A: .04(4)(i)Observed that the white fish, tilapia, and catfish are all being stored on water.// Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: Person in charge removed the water from the fish.//

12B: .03(5)(g)Observed an employee wearing bracelets while preparing food.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the bracelets.//

15A: .05(6)(q)1&3The cooler has a build up of ice when turned down. // 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)

17D: .07(4)(b)Observed water bottles and personal items ( bags, phone, drinks) stored with customer food on the rack in the front counter area.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: The person in charge removed the bag and phones from the rack with the customer food.//