K & J Wings & More

Observed several boxes of raw chicken stored next to celery in the walk in cooler. Food items should be stored according to cooking temperatures.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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.

Observed several containers of bleach stored with bulk bags of sugar, soda boxes, flour, and oil. Advised PIC to remove the chemicals and make sure to keep it separate from the food items.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. 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. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed the back door was not properly sealed. There is a gap between the back door and frame. PIC will have the door repaired by 1/20/26 to prevent pest entry. Please email pictures to sabrina.young@dph.ga.gov.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed ice build up and old food accumulation on the bottom floor of the reach in freezer.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed trash and debris build up behind the dumpster.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed build up including old molded chicken stored on the floor in the walk in cooler. Also observed a hole in the wall below the three compartment sink. There was mold build up on one section of kitchen ceiling tile. Mold was also observed on the wall in the hot water heater storage room.

Observed trash and debris build up behind the dumpster. Several buckets of oil was observed on top of the grease receptable. The buckets were uncovered and filled with water and grease. The buckets and build up must be removed. Corrective action must be taken to prevent pest and animal activity in the dumpster area.

Vegetation on the exterior (side and rear) must be landscaped by a professional landscaper to remove vegetation and tree limbs coming into contact with the building. Tree limbs must also be removed to prevent rodents from using the vegetation as a route to enter the building as documented by Orkin Pest Control. This must be done by July 29, 2025 (5 days). Please contact the Landlord in regards to Orkin's recommendation to fill holes observed outside the building rear the cleaners (end of plaza).

Observed buildup on the wall under the prep sink. Observed ceiling tile in bad repair in the storage room (back area).

Observed condensation water dripping from the walk in cooler's fan into an open box of raw chicken. PIC advised to discard the box of chicken.

Observed improper horizontal and vertical separation of raw animal and raw seafood in the walk in cooler and the reach in cooler. (walk in cooler: raw shrimp by raw chicken and reach in cooler: raw chicken above raw shrimp).

Observed the location had several risk factors due to the PIC not being able to demonstrate and perform duties of the certified food safety manager.

Sanitizer water observed at 200 PM chlorine in the sanitizer buckets. Employees remade the solution to 50-100 PPM chlorine (COS).

Observed excessive amount of rodent dropping in the cabinet below the drink area in the lobby. PIC advised to contact pest control immediately. A copy of the report must be emailed to Sabrina Young on weekly basis until the problem is abated.

Also, observed the presence of house flies landing on equipment being used to store flour and other products being used during food preparation. PIC must contact pest control and develop a plan to reduce fly activity in the food service establishment.

Observed the chicken tender batter's lids cracked. The lids will need to be replaced to prevent contamination of food items. Observed the jalapeno poppers stored in the reach in freezer without a cover to protect from contamination. Also, observed drink syrup boxes stored under the handwashing sink.

Observed signs of mold build up on the walls in the storage area. Also, severe rust on the interior walls and outside of the walk in cooler. The walls must be treated, cleaned, and sanitize. The rust and mold-like substance accumulation must be removed and/or treated. A service work order and photos must be emailed to sabrina.young@dph.ga.gpv. Observed severe dirt and grease build-up throughout the entire kitchen.

Observed a hole on the wall underneath the 2-compartment sink. Also, observed the baseboards missing underneath the 3-comparment. Advised PIC to make repairs to prevent pest activity.

Observed the HVAC vents filled with excessive dirt buildup.

Observed single-use trays not inverted on the prep line. Advised PIC to invert all food contact surfaces.

Observed shelves rusty above the 3-compartment sink.

Observed the housing area of the deep fryers with severe build up of grease waste.

Observed build up in cabinets below the drink station in the lobby area.

Observed mold-like substance in the interior of the prep cooler.

Observed shelves in the walk in cooler with several layers of build-up. Also, the walk in cooler fans contained black build-up.

Observed trash and debris build up behind the dumpster several buckets of oil was observed on top of the grease receptable. The buckets were uncovered and filled with grease. Corrective action must be taken to prevent pest and animal activity in the dumpster area.

Observed old adulterated raw chicken with a brownish red color in the walk in cooler. This is a repeat violation a third will result in permit suspension.

Observed improper horizontal separation of raw animal food (raw chicken) stored next to ready to eat food (celery).

Observed food items in the walk in cooler at temperatures above 41F.

Observed an employee's drink on the prep table without a lid or straw in the food preparation area. The cup was by the tea urn. Advised PIC to store dinks in a single-service use cup with a lid and straw in a designated area away from food and food contact areas.

Observed the handwashing sink in the kitchen by the storage shelf with no paper towels. Advised PIC that a hand drying device must be provided at all times at all hand sinks.

Observed two pans of raw chicken stored below a wall in walk in cooler containing severe rust and a mold-like substance that wasn't covered to protect from contamination. This is a second repeat violation. PIC was advised that the rust needs to be treated on the wall or a panel installed. A plan of action must be submitted in regards to repairs.

Observed WD-40 and a can of Lysol spray stored next to single-use items in the kitchen. Advised PIC that all chemicals must be stored away from food and food contact surfaces to prevent contamination.

Observed wet wiping cloths stored on the prep table. Also, observed wet wiping cloth stored in the reach in cooler under raw chicken.

Observed live flies throughout the kitchen. Pest control must come within a week. Email a copy of the service report to sabrina.young@dph.ga.gov

Observed two containers with a white substance that did not have a name to identify the product. All items that can't be identified must have a common name/label on it.

Observed several boxes of fries stored on the floor in the walk in freezer. All food and food contact surfaces must be stored 6 inches above the floor.

Also, observed onion rings and egg rolls stored in the reach in freezer without a cover to protect the food items.

Observed a crack lid on the batter's bin lid. The lid will need to be replaced to prevent contamination of food item.

Observed employee preparing salad dressing/sauce cups without a hair restraint to properly hold hair while handling food items.

Observed utensils stored in water at 80F during food preparation. PIC advised that water has to be at 135F or above to properly sanitize in between use.

Observed single-service items stored in the storage closet (room that was prohibited for storage) due to mold growth on the wall. This was advised during the last inspection. All food and food related items must be relocated from this area.

Observed cardboard used to line shelves and store sauce bottles. PIC advised that cardboard cannot be used, a nonabsorbent material must be used to line shelves.

Observed rust build up on the exterior surface of the 3-compartment sink.

Observed PIC not aware of where the chlorine test strips were located in the facility. Facility must have chlorine test strips to test the chlorine sanitizer.

Observed shelves in the walk in cooler with several layers of build-up. Also, the walk in cooler fan contained black build up. Observed build up in the cabinet below the Coke machine in the lobby.

Observed trash build up around the dumpster area, opened grease container, and buckets stored on top of the grease receptable. Also, several bags of trash behind the dumpster. The dumpster area must be maintained.

Observed mold build up on the walls in the storage area. Observed severe rust on the walls in the walk in cooler. The walls must be replaced or renovated by 7/15/25. Also, several layers of debris on the ceiling throughout the kitchen. This is a repeat violation that was identified on the previous inspection.

Observed the HVAC vents filled with dirt and rust debris. This is a third repeat if the vents are not cleaned within 10 days you will be subjected to suspension of the food permit.

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed failure to arrange types of raw animal products properly in the walk in cooler so that cross-contamination would be prevented (raw chicken was stored next to celery)- Corrected on site, chicken relocated to bottom cooler shelf 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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

Observed a pan of raw chicken wings stored in the walk in cooler with no cover to protect from contamination. Also observed old pieces of chicken stored next to the fresh pan of chicken. (2nd Repeat). CA-PIC will ensure that all food is covered in the walk in cooler.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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; Observed uncovered food in holding unit/dry storage area.

Observed several boxes of fries stored on the floor in the walk in freezer. All food and food contact surfaces must be stored 6 inches above the floor. PIC will remove boxes from the floor. Observed food stored on floor. Also observed broken wires on fryer baskets. PIC discarded fryer baskets with broken wires.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Observed rodent activity as evidenced by rodent droppings found. Observed several rodent droppings below the coke machine in the lobby. Please keep doors closed as much as possible. Also observed an opening below the backdoor. PIC will install a weather strip at the bottom of the door. Also continue to have pest control to treat the facility every 2 weeks. (Repeat)

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed current inspection report not posted. The inspection report that was posted was dated 12/7/23 with a score of 85 (B). PIC advised that he never received the previous score. PIC will post today's inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed cardboard used to line shelves and store sauce bottles. PIC advised that cardboard cannot be used. a non absorbent material must be used to line shelves. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling that require frequent cleaning are not constructed of corrosion resistant, nonabsorbent, and smooth materials.

Observed the ceiling, walls, and blowers (vent) of the walk in cooler with a thick dust debris. Also observed several pieces of equipment (prep unit top/bottom and food storage shelves in the walk in cooler) with old food accumulation on them. Also the door of the walk in cooler has a lot of rust that will need to be clean and painted. This is a second repeat violation. If the location receives a third repeat violation, the permit is subject to suspension.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debri Observed moldy ceiling tiles and/or air conditioning vent covers.

Observed 2 dining rooms tables in the facility with customers dining in. The facility does not have a restroom for customers just for employees which is located in the back of the facility. If facility wants to offer dining in services then a restroom will need to be added for the customers. Chairs are allowed for waiting periods, but not for dining.

Observed customers in the dining area eating. Dining room tables must be removed from the establishment due to customers not having access to the restrooms. Tables must be removed immediately. A follow up will be conducted on 1/3/24 to ensure that dine in is not being provided to guest. This is the second repeat violation. A third repeat violation could lead to permit suspension.

511-6-1.06(2)(h) - Toilets and Urinals, Numbers and Capacities (C) (h) Toilets and Urinals, Numbers and Capacities.

1. Toilet facilities shall be provided for food employees.

2. All toilet facilities shall be installed in accordance with applicable State or local plumbing code as amended, and shall be the number required by such code.

3. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided.

4. In all establishments with dining facilities on the premises and permitted since July 31, 1995, patrons' toilet facilities shall be provided. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas.

Observed the ceiling tile in the kitchen with brown/dirty stains. Some of the tile on the ceiling will need to be replaced due to damage. Also observed several layers of dust and debris throughout the kitchen's ceiling and on the walls. Some of the walls are stained and need to be repainted. Observed the floors in the walk in freezer in need of cleaning due to old food and dirt. Also, clean the floors behind the equipment and underneath the sinks. (Repeat). Also observed mold build up on the walls in the storage room.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed the cooling/heating vents filled with dirt and rust. These will need to be cleaned and painted or replaced to prevent contamination of food items. (Repeat)(2nd repeat)

Observed no paper towels at the handwashing sink in the back by the mop sink.

Observed 2 pans of raw chicken wings and 1 pan of fish stored in the walk in cooler & egg rolls and cheese sticks in the reach in freezer with no cover to protect from contamination. (Repeat).

Observed several containers of oil, pepper sauce, and 3 boxes of fries (walk in freezer) stored on the floor. All food items should be lifted off the floor 6 inches or higher.

Observed wet wiping cloths laying on the prep unit. All wet clothes should be returned back to the sanitizer buckets.

Observed 2 dining rooms tables in the facility with customers dining in. The facility does not have a restroom for customers just for employees which is located in the back of the facility. If facility wants to offer dining in services then a restroom will need to be added for the customers. Chairs are allowed for waiting periods, but not for dining.

Observed the ceiling tile in the kitchen with brown/dirty stains. Some of the tile on the ceiling will need to be replaced due to damage and (1) missing. Also observed dust debris throughout the kitchen's ceiling and on the walls. Some of the walls are stained and need to be repainted. Observed the floors in the walk in freezer in need of cleaning due to old food and dirt. Also, clean the floors behind the equipment and underneath the sinks. (Repeat)

Observed what appears to be black mold on the wall in the dry storage room. The only items in the room were single-service trays, cups, napkins, and other equipment. There should be no food items stored in the room. Also, the walls will need to cleaned, treated for mold, and painted with a heavy-duty nonabsorbent paint.

Observed the cooling/heating vents filled with dirt and rust. These will need to be cleaned and painted or replaced to prevent contamination of food items. (Repeat)

Observed the ventilation hood system with a thick grease debris. The vents will need to be cleaned to prevent contamination.

Observed big plastic bowls with old food debris and a black substance in the bottom with clean dishes stacked inside of them.

Observed cups and trays stored on the floor. All items should be stored 6 inches or higher off the floor.

Observed the bottom of prep tables throughout the kitchen in need of sealing or placing a linen covering over them so the rust won't contaminate the dishes or food items.

Observed the prep sink hanging off the wall. The sinks will need to be resealed to the wall.

Observed cardboard boxes being used as shelf lining on several shelves and the bottom of the prep tables. All cardboard boxes will need to be removed.

Observed the ceiling, walls, and blowers (vent) of the walk in cooler with a thick dust debris. Also observed several pieces of equipment (prep unit top/bottom and food storage shelves in the walk in cooler) with old food accumulation on them. Also the door of the walk in cooler has a lot of rust that will need to be clean and painted.

Observed 2 pans of fish and (1) pan of shrimp stored in the walk in cooler with no cover to protect from contamination. PIC covered all items. (COS) (Repeat)

Observed the sanitizer bucket at 200 PPM chlorine. Employee remade to 50-100 PPM. (COS) (Repeat)

Observed 2 containers (1) with cornstarch and (1) with sugar with no label to properly identify what was in the containers.

Observed the faucet leaking on the hand sink in the back. Make sure the system is maintained and in good repair.

Observed forks, spoons, and knives not wrapped stored on the front counter for customers to get on their own. Employee removed the single service items an put them behind the counter. Please wash hands, put a glove on, and put a utensil in bags for the customers. (COS)

Observed the bottom of prep tables throughout the kitchen in need of sealing or placing a linen covering over them so the rust won't contaminate the dishes or food items.

Observed the prep top cooler bottom's floor and the reach in freezer with old food debris. Please clean inside both units.

Observed the top of the walk in cooler with a thick dust debris. Also observed several pieces of equipment with food accumulation on them. Please clean all units.

Observed the ceiling tile in the kitchen with brown/dirty stains. Some of the tile on the ceiling will need to be replaced. Also observed dust debris throughout the kitchen's ceiling. Observed the floors in the walk in freezer in need of cleaning due to old food and dirt. (Repeat) Also, clean the floors behind the equipment.

Observed the cooling/heating vents filled with dirt and rust. These will need to be cleaned and painted or replaced to prevent contamination of food items. (Repeat)

Observed food in the reach in freezer without lids/tops to protect from contamination. Also, observed sauces on the counter top with no lid. (Repeat)

Observed the sanitizer bucket at 0 PPM chlorine. Employee remade it to 50-100 PPM (COS).

Observed the drink nozzles with a black mold-like substance. (Repeat)

Observed several food items in the walk in cooler with no date marking to determine preparation or disposal date.

Observed several flies in the kitchen. Please keep doors closed as much as possible. Also continue to have pest control to treat the facility every 2 weeks. (Repeat)

Observed no test strips available to measure the concentration of sanitizing solution. Please order the correct test strips. (Repeat)

Observed the ceiling tile in the kitchen with brown/dirty stains. Some of the tile in the ceiling will need to be replaced. (Repeat)

Observed exhaust ventilation hood system with a grease build-up. This will need to be cleaned. (Repeat)

Observed the cooling/heating vents filled with dirt and rust. These will need to be replaced to prevent contamination of food items. (Repeat)