WING FI

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score 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)(k)1&2Observed 3 reusable employee cups on prep tables throughout the facility. 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: Cups were moved to the approved employee area. The person in charge was advised on proper employee drinking practices.

11A: .04(6)(e)Observed raw chicken wrapped in plastic in closed boxes cooling; observed wrapped lettuce cooling; and observed covered cabbage cooling in the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated the person in charge on better cooling methods. Chicken boxes and plastic were opened.

12A: .04(4)(q)Observed a slab of beef stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Beef was removed from the floor and placed in an appropriate spot.

12B: .03(5)(h)Observed a food employee wearing bracelets and rings. 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: Jewelry was removed.

14A: .04(4)(k)Observed 2 pairs of tongs in use being stored in water held below 135 degrees F. See temperature log. 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: Tongs were placed in the warewash sink to be washed, rinsed, and sanitized. The water was changed, and clean tongs were placed in water held at 135.

14A: .04(4)(k)Observed a cup being used as a scoop in a container of rice and fish powder. 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: Cups were removed from the food product.

14B: .05(10)(e) 1,2,4Observed containers and metal pans wet stacked in ware washing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed in the sink to be washed, rinsed, and sanitized.

14C: .05(6)(r)Observed multiple single-use bottles being washed and held for reuse in the warewashing area. Single-service and single-use articles may not be reused. (C) Corrective Actions: Bottles were discarded.

17C: .07(5)(a),(b)1,2,3Observed Wall beside prep cooler with dirt and debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed 2 cell phones on the prep table. 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: Cell phones were moved to the approved area for employee belongings.

18: .07(2)(m)Observed the back left door open during inspection. 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) Corrective Actions: The back door was closed.

2-2D: .06(2)(o)Observed a wiping cloth stored on the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The wiping cloth was removed.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken over ground beef, and both raw beef and raw chicken over lettuce in the prep cooler. An open box of raw beef was stored over funnel fries, and raw shrimp was stored over hush puppies in the reach-in freezer. Observed employee food stored over noodles in the prep cooler and employee food in bags stored over customer food in the walk-in freezer. Observed carry out boxes of raw chicken stored over an open box of fish in the walk in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: Foods were rearranged in an appropriate order.

4-1A: .04(4)(n)1Observed the person in charge with double gloves on, touching raw shrimp, removing the top glove, and then touching sauce bottles. Observed person in charge touch glasses with gloves and then touch a clean prep surface. 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: The person in charge removed gloves and washed hands. The bottles were washed, rinsed, and sanitized.

6-1A: .04(6)(f)Observed raw chicken in the prep cooler holding above 41 degrees F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Chicken was discarded.

6-1C: .04(6)(d)Observed Boxes of chicken not cooling at a fast enough rate in the walk-in cooler. Observed lettuce not cooling at a fast enough rate in the prep cooler. Observed a container of cabbage not cooling at a fast enough rate in the walk-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cooling methods were altered. Chicken boxes were opened, lettuce was discarded, and the cabbage container was discarded.

10D: .04(8)(b)Observed a bottle of ranch and tartar sauce held past the manufacturer's use-by 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: Foods were discarded.

10D: .04(7)(d)Facility has no written consumer notification declaring major food allergens sold in facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

10D: .04(4)(d)Observed 6 working bottles of sauce not labeled with their common names. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Food containers were labeled.

2-2D: .07(3)(a)Observed sole hand sink in the kitchen without hand soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was provided.//

14A: .04(4)(k)Observed multiple utensils in standing water with a temperature below 135F.// 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Utensils were removed from the water, washed, rinsed and sanitized.//

15B: .05(3)(h),(i)Chlorine sanitizer test strips available are expired.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

18: .07(2)(m)Facility is using a screen mesh curtain in the back door, however is not tight-fitting to the floor. *THIRD CONSECUTIVE VIOLATION. 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) Corrective Actions: //Air curtain at the top of the back exit was turned on.//