OCG WINGS AND SEAFOOD

1-2B: .03(3)(a)No Food Safety Manager certificate posted. Certificate posted is for food handler. A valid Food Safety Manager certificate must be posted in public view at all times.

10D: .04(7)(d)No written notification declaring major food allergens to customers presented within facility or electronically. 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) Corrective Actions: Written notification completed during inspection.

18: .07(2)(m)Back door propped open at beginning of inspection and 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;
2. closed, tight-fitting windows; and
3. solid self-closing, tight-fitting doors. Corrective Actions: Had Person in Charge close door.

2-2D: .07(3)(a)Facility did not have hand washing soap. Employees using dish detergent to wash hands. Facility shall have hand cleaning liquid, powder or bar soap available at all times Corrective Actions: Person in Charge went to store for hand soap.

2-2A: .03(2)(m)Person in Charge could not provide a verifiable document that they had been trained/informed of their responsibilities to report symptoms and/or illnesses of the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health reporting agreement provided to person in charge to sign. Stated they had previously read agreement.

2-2A: .03(1)(c)2,3,17Person in Charge could not demonstrate knowledge of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Employee health policy provided to Person in Charge.

2-2E: .03(6)Person in Charge could not provide clean up procedures for a vomit/diarrheal incident within the facility A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures provided to PIC.

8-2B: .07(6)(c)Lighter stored on food prep table next to and above food items. Chemicals/toxic substances shall be stored to prevent contamination of food, food equipment and other single-use items. Corrective Actions: Lighter relocated to approved location.

8-2B: .07(6)(b)Dish washing detergent stored in an unlabeled container. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Had employee label container.

4-1A: .04(4)(n)1Observed employee crack raw shelled eggs, and then proceeded to handle other food, food storage container, and utensils without changing gloves. Single-use gloves shall be changed when they become contaminated or when a change in task occurs. Corrective Actions: All food was heated to a minimum of 145F, containers and utensils were cleaned.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Container of raw shelled eggs stored on shelf above condiments. Containers of raw shrimp stored directly on top of box of raw chicken. 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: Egg container relocated to bottom shelf. Containers of raw shrimp moved to shelf above chicken.