J BUFFALO WINGS

2-2D: .06(2)(o)Observed a washing machine hooked up to hand sink faucet. 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: Washing machine was removed from hand sink faucet. Sink was cleaned and sanitized.

14C: .05(10)(e)1&3Observed single use items (cups, lids) being stored in boxes directly on ground. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were placed on shelving at least 6 inches off ground.

4-2B: .05(6)(n)Dishes being sanitized in a chlorine solution below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade to required concentration and dishes were sanitized.

8-2B: .07(6)(l)Observed 3 cans of raid being stored near food prep areas. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. (Pf) Corrective Actions: All cans of raid were removed from the facility.

17D: .07(4)(b)Observed multiple cell phones being stored on food prep areas. 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: All cellphones were relocated to designated employee area.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge not able to answer questions asked during inspection about employee health and food safety. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

6-1D: .04(6)(i)Observed rice, chicken wings, and french fries placed on time control without start or discard times. ***4th consecutive violation 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)

11C: .04(6)(c)Observed fish thawing in stagnant water in meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Fish were removed from meat sink and prepped to be cooked.

12B: .03(5)(i)Observed all employees not wearing hair restraints while preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)

12D: .04(4)(g)Observed vegetable sink being used to store raw chicken wings. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Wings were removed, sink were cleaned and sanitized.

12D: .04(4)(g)Observed employees cutting green peppers directly from the delivery box without washing first. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Peppers were discarded.

14A: .04(4)(k)Observed tongs being stored in stagnant room temperature water (81 degrees) between uses. 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)

17D: .07(4)(b)Observed clothes being stored in food prep area. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C)

1-2A: .03(2)(a)-(l), (n)Today's unsatisfactory score demonstrates a lack of managerial control within the facility. ***2nd consecutive violation 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)

4-2A: .04(4)(c)1(iv)Observed multiple containers of food being stored uncovered in reach in freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

4-2B: .05(7)(a)1Observed an accumulation of a mold like substance in teh ice machine. ***2nd consecutive violation Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple time/temperature as a safety control (TCS) items being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

6-1D: .04(6)(i)Observed chicken wings and rice placed on time control without being marked with start and discard time. ***3rd consecutive repeat 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: Rice and chicken wings were discarded.

12A: .04(4)(q)Observed food being stored directly on floor in walk in cooler. 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)

14B: .05(10)(e) 1,2,4Observed clean dishes being stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)

14C: .05(10)(e)1&3Observed several boxes of single use items being stored directly on floor. 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 prep cooler with an ambient air temperature of 49 degrees. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C)

18: .07(5)(k)Observed several live roaches crawling throughout facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)