Whoa Wing

Observed egg rolls and veggie rolls not properly date marked with disposal or discard date. PIC corrected on site by adding a discard date.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Observed the mop sink in the closet does not have a hot water line. PIC will add the hot water line by 2/15/2026. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Observed the two compartment sink leaking. PIC will have the knobs repaired by 2/15/2026.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Cardboard used to line shelves in the reach in cooler. Nonfood-contact equipment not designed and constructed in a durable manner. Observed an absorbent material above the heat lamp that was being used to stabilize the heat lamp. The sponge like material was also not cleanable. PIC will remove and use a cleanable piece of equipment to replace the absorbent material.

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.

Observed grease accumulation in between the deep fryer and grill area on the exterior of the deep fryer. Also observed build up on the back of the heat lamp. PIC will clean both areas by 2/12/26.

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 an employee cell phone stored in the food preparation area. PIC corrected on site by relocating the cell phone. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed an opened bottle of water in the reach in cooler stored next to raw chicken. Advised PIC to remove the water bottle and not store it with food items (COS).

Observed the back door in need of being properly sealed around the sides to reduce bugs, pests, etc. from entering the building. All doors must be tight fitting and self-closing. The door must close on it's own when going in and out.

Observed a massive amount of old food build -up between the fryer and the grill. Advised PIC to clean regularly.

Observed the ceiling tile throughout the kitchen heavily stained. The tile must be cleaned or replaced with smooth, durable ceiling tile.

Observed a heavy build-up on the vent above the restroom door.

Observed dishes not properly washed, rinsed, and sanitized above the three compartment sink. Also observed the three compartment sink not properly set up to wash, rinse, and sanitize dishes. CA- PIC set up all three sinks. The chlorine concentration was observed at 50 ppm.

Observed a cutting board that was discolored and contained deep grooves. As a result, the PIC discarded the cutting board.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed potentially hazardous food thawed at room temperature. Observed four bags of fries improperly slacking in the kitchen area at room temperature. The slacking method used did not meet the requirements of maintaining a temperature of 41 degrees or below. Four bags of fries were observed at 61 degrees. PIC discarded the four bags of wings. The remaining two boxes of frozen/slightly thawed wings were placed into the reach in cooler.

511-6-1.04(6)(b) - TCS Food; Slacking (C) (b) Time/Temperature Control for Safety Food, Slacking. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held:

1. Under refrigeration that maintains the food temperature at 41° F (5°C) or less; or

2. At any temperature if the food remains frozen.

No mop sink or curbed cleaning facility provided. Observed the mop sink was removed from the mop closet in the dining area. PIC advised that she dumps mop/wastewater behind the building. PIC advised that she must install the mop sink by 2/20/25 and waste water cannot be discarded behind the building. CA- PIC will install the mop sink by 2/20/25.

511-6-1.06(2)(i) - Service Sinks, Numbers and Capacities (C) (i) Service Sinks, Numbers and Capacities. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.

Observed the ceiling leaking when you eater the kitchen area. PIC advised that she notified the landlord. PIC will contact the landlord to determine when the ceiling leak will be repaired. The ceiling will be repaired by 3/1/25. PIC advised to not store any food or food contact surfaces in the area where the leak was observed. PIC will relocate the heat lamp used to maintain the temperature of 135 degrees or higher to prevent potential contamination.

Observed excessive equipment and trash behind the building. PIC will remove the old refrigerator and additional equipment by 2/22/25.

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.

Raw chicken stored next to fruit in the reach in cooler

Utensils observed improperly stored in stagnant water at room temperature. Utensils being used for food preparation was stored in a dirty container

Cup lids stored beneath chemicals in the storage closet

Observed the walls in the kitchen in need of cleaning. Once cleaned they will need to be repainted with a heavy-duty paint to make smooth, easily cleanable, and nonabsorbent.

Trash build up observed behind the building.

Ground beef stored above fish in the reach in cooler

Cooked chicken observed at 93 degrees after cooling for two hours. PIC reheated to 165 degrees.

Employee food improperly stored in the food preparation area

Shrimp and chicken not covered in the reach in cooler

TCS food in the reach in cooler did not contain date markings

Improper cooling observed in the reach in cooler. Chicken was cooled in bulk containers

Thermometers not provided in the reach in coolers

Observed the bottom of the prep unit, reach in freezer, and reach in cooler in need of cleaning due to an accumulation of food debris

Observed the dumpster with a missing lid

Observed employee medication (Dayquil) stored with food in the reach in cooler (Front counter area)

Current food service permit and inspection report was observed posted behind the counter. Current food service permit and inspection report must be posted within 15 feet of the front door, 5-7 feet from the floor, and within one food of reading distance.

Utensils observed improperly stored in stagnant water at room temperature. Utensils being used for food preparation was stored in a dirty container.

Cardboard used to line shelves. Nonfood-contact equipment not designed and constructed in a durable manner.

Observed the replacement drink syrup in-use with (2) boxes being expired.

Observed the hot and cold water faucets leaking on the prep sink. Please repair.

Observed the bottom of the prep unit, reach in freezer, and reach in cooler in need of cleaning due to an accumulation of food debris.

Observed the walls in the kitchen in need of cleaning. Once cleaned they will need to be repainted with a heavy-duty paint to make smooth, easily cleanable, and nonabsorbent.

Observed the ceiling tile missing and damaged in the dry storage room. This will need to be replaced. Also observed the floor tile missing by the back door. This area will need to be sealed with cement or the tile will need to be replaced to make smooth, and nonabsorbent.

Observed employee's phone on the food shelf. Please keep in a designated area.

Observed several TCS food items stored in the reach in cooler at temperatures higher than 41F.

Observed a pan of chicken cooling in the reach in cooler with no time frame to indicate when the chicken started cooling. PIC placed a timestamp to show when the chicken started cooling (COS).

Observed no paper towels at the handwashing sink. PIC placed some paper towels at the sink. (COS)

Observed salt and sea salt containers with dust/dirt debris on them. Please clean the containers.

Observed several sauces and seasonings without a food label to identify what they are.