WINGS AND PHILLY

4-1A: .04(4)(n)1Observed an employee with gloves handle raw bacon and then without changing gloves handle the clean cooking utensils.// 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 removed the contaminated cooking utensils and had them cleaned. The employee removed the contaminated gloves, washed his hands and put on a fresh pair of gloves.//

13A: .02(1)(d)The inspection report is not being displayed to the public in the drive-thru window.// Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C) Corrective Actions: An inspection report was posted in the drive-thru window.//

16A: .06(1)(g),(h)Observed no hot water at the hand sinks and the three compartment sink.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: Person in charge had turned off the hot water heater while cleaning. The hot water heater was turned back on and hot water was restored to all sinks.//

2-2D: .07(3)(a)Observed no handwashing soap at the front counter handwashing sink.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

6-1A: .04(6)(f)Observed Tilapia and Whiting under prep unit across from the fryer that was above 41° F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the Tilapia and Whiting.//

15C: .05(7)(d)Observed the floor fan blowing on the grill and fryer area has an accumulation of dust and dirt.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(a),(b)1,2,3Observed food residue and buildup on the walls and ceiling.// 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)

18: .07(2)(m)The back door of the kitchen does not self close.// 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)

6-1C: .04(6)(d)Observed lettuce and sliced tomato in the prep unit across from the hibachi grill that did not cool at an adequate rate to reach 41° F within 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The lettuce and sliced tomato were discarded.//

10D: .04(7)(b)Observed swai in the freezer but catfish on the menu.// Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)

11A: .04(6)(e)Observed cut lettuce and tomato that were cooling in an open top cooler for over three hours that did not reach temperature at an adequate rate.// 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Lettuce and tomato were discarded.//

12B: .03(5)(g)Observed the person on the cook line had a watch on his wrist.// 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: Person on cook line removed the watch.//

14A: .04(4)(k)There were several large working containers of rice, spices, cut onions with the handles of the scoops touching the food.// 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: Person in charge removed the scoops from the containers and placed them in the three compartment sink for cleaning.//

14C: .05(10)(e)1&3Single use items cannot be stored on the floor and in the outside storage building.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

15A: .05(6)(a)Observed the bottom unit of the Prep Cooler was not holding temperature at 41° F or below ( see temperature log). 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)

15A: .05(1)(a)Observed cardboard lining the shelves of the dry goods and in the walk in cooler. SECOND CONSECUTIVE VIOLATION// 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) Corrective Actions: Person in charge removed the cardboard from the dry goods shelves and the walk in cooler.//

6-1D: .04(6)(i)Observed chicken wings on time control without start and discard time. 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: Chicken wings were discarded.

15A: .05(1)(a)Observed shelves lined with cardboard throughout facility. 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) Corrective Actions: All cardboard was removed from shelving.