77 FLAVORS WINGS & HIBACHI

4-2B: .05(7)(b)Observed employee sanitize table-top with just a rag that had sanitizer on it from a bucket. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Person in charge was informed of correct way to sanitize tables.

4-2B: .05(7)(a)1Observed vegetable dicer stored under prep table that was not cleaned properly. Onion skin stuck on the grates and slime inside the top. Observed microwave with build-up on the food contact surface area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge put dicer in 3 compartment sink.

6-1A: .04(6)(f)Observed raw beef, raw chicken, cooked chicken, sliced yellow cheese, sliced white cheese, slicked tomato, and raw bacon being stored in prep cooler at a temperature above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

8-2B: .07(6)(c)Observed container of soy sauce being stored with chemical solutions stored above it. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Person in charge said it was for cleaning. Person in charge labeled soy sauce as cleaner.

10D: .04(7)(c)Observed no disclosure of allergens that are used within the facility. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Person in charge made a sign with allergens in facility and place where customers can view it.

12D: .04(4)(g)Observed employee slice tomato without washing it beforehand. 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: Person in charge discarded tomato.

15A: .05(6)(a)Observed prep cooler not able to hold a temperature that would keep temp/time control foods at 41 degrees F or under. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15A: .05(1)(a)Observed cardboard being used as shelving. Observed duct tape being used as part of the prep table. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge discarded cardboard.

17D: .07(5)(d)Observed grease build-up on vent filters above flat top grill. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)

18: .07(2)(m)Observed outer backdoor open when in kitchen with a screen door closed. Screen door has gaps along the floor and walls. Outer backdoor not able to 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)

14B: .05(10)(e) 1,2,4Observed multiple containers stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were spaced to air dry.

15A: .05(6)(a)Observed walk-in freezer condenser with major leak. 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)

17D: .07(5)(d)Observed ventilation hood with heavy grease accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

17D: .07(4)(b)Observed employee items (phone, keys, food) stored on prep counter in kitchen. 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: Employee items were moved to employee area.

2-2D: .06(2)(o)Observed bowl in handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Bowl was removed from handwashing sink.

8-2B: .07(6)(g)Observed chlorine sanitizer in sink at too high of a concentration. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer was made to the proper concentration.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded food.

15A: .05(6)(a)Observed a prep cooler holding above 41F. 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) Corrective Actions: Could not correct on-site. Please correct by 8/19/2024.