TOUCHDOWN WINGS

6-1D: .04(6)(i)Observed chicken wings placed on time control without start/discard times marked. 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: Start/discard times were marked.

12D: .04(4)(g)Observed celery being cut without being washed 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: Celery was discarded.

11C: .04(6)(c)Observed raw meat thawing in stagnant water on 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: Meat was placed in sink to thaw allowing fresh water to freely run and drain.

12A: .04(4)(z)Observed wet rag being stored in direct contact with ready to eat rice. Food shall be protected from miscellaneous sources of contamination. (C) Corrective Actions: Rice was discarded.

12D: .04(4)(g)Observed meat being thawed in vegetable sink. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. (Pf) Corrective Actions: Sink was cleaned and sanitized.