BEST WINGS

1-2A: .03(2)(a)-(n),(p)Several risk factor violations observed due to 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)

2-2D: .07(3)(b)Both restroom sinks and sink in kitchen without paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in charge(PIC) added paper towels to sinks.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shrimp, raw beef burger, raw beef philly meat over ready to eat foods in prep cooler. // Raw beef philly meat above shrimp in open top cooler. // Raw chicken over cooked wings in stand up cooler. // Raw shelled eggs above celery in glass door cooler. 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 rearranged.

4-2B: .05(7)(a)1Ice machine observed with build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Observed wings stored in cooler from being placed on time control last night per PIC. When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Wings discarded.

11D: .05(3)(g)Facility does not have a thermometer capable of measuring thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

15C: .05(7)(a)2,3Several bowls, fryer basket handles, sauce bottles, seasoning containers, tray holding sauce bottles, carts with heavy food debris build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Heavy food debris on floor around and underneath cooking area. 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(5)(d)Vent 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. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)

18: .07(2)(m)Front door propped open; back door propped opened leaving screen door which is not tight-fitting. 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: Doors closed.

15C: .05(7)(a)2,3Non-food contact surfaces of equipment( prep tables, fans, shelving, food containers) have soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(1)(c)2,3,17Person in charge (PIC) was unable to answer employee health policy questions. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: PIC was educated on employee health policy and food safety questions, and also provided with handouts.

2-2D: .07(3)(b)Observed no continuous paper towel system at the employee handwashing sink. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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)

4-2B: .05(7)(a)1Observed sauce bowls and bottles with a build up of food, debris, and staining. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1B: .04(6)(f)Observed cooked rice in the rice cooker being hot held at 103°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded of the rice.

13A: .07(3)(d)Observed no employee must wash hands signage in the employee bathroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

15A: .05(1)(a)Observed cardboard and aluminum foil used to line up-right cooler shelves and prep cart. 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)

15C: .05(7)(a)2,3Observed sticker residue on multiple clean dishes, tape wrapped around the wok handle, and an accumulation of debris underneath the stickers on in-use sauce bottles/bowls. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

15C: .05(7)(d)Observed an accumulation of grease and debris build-up on the side/back walls of the fryers and the wok station. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17A: .07(3)(e)Observed no toilet paper supplied in employee restroom. A supply of toilet tissue shall be available at each toilet. (C)

17D: .07(5)(d)Observed ventilation system above fryer with an accumulation of grease and debris. 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)