UPTOWN WINGS

1-2A: .03(2)Upon entry to facility, no one was in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) was called and arrived during inspection.

6-1D: .04(6)(i)Observed chicken wings on time control that were not labeled with start or end time. 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: PIC had wings discarded.

8-2B: .07(6)(g)Observed tables being cleaned with quat sanitizer that in spray bottle that well exceeded 500ppm. Dispenser concentration was exceeding 500ppm as well. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted sanitizer to proper concentration.

10D: .04(4)(d)Observed 7 working containers of sauce that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

15C: .05(7)(a)2,3Observed build up on a lot of non-contact surfaces like racks in walk-in cooler, side of wok station, under hood, the rack that's holding the rice cookers and the rolling cart that hold spices. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on-site. Please correct by 2/26/2026.

2-2A: .03(2)(m)Observed one employee working that did not have a way to demonstrate that they were aware of 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: PIC (person in charge) had employee read and sign health agreement.

1-2A: .03(2)There was no one in charge upon entry to facility. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) arrived during inspection.

4-2B: .05(8)(a)Observed employee wash and rinse cutting board (did not sanitize) and placed cutting board with clean containers. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: PIC had employee wash, rinse and sanitize cutting board.

15B: .05(3)(h),(i)Facility uses quat as a sanitizer but does not have quat test strips (facility has chlorine test strips). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: PIC (person in charge) could not correct on-site. Please correct by 10/11/2024.

17C: .07(5)(a),(b)1,2,3Observed a build up of debris under the vent hood in kitchen. 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) Corrective Actions: Could not correct on-site. Please correct by 10/11/2024.