Wing Hut

Observed utensils utilized for breading fish being stored in the lid of a raw chicken box. Manager removed item from lid and will be properly cleaning and sanitizing item. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. 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.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed food items (soy sauce and onions) stored under electric fly trap. 511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed the handwashing,3-compartment sink, and one of the prep sinks, with leaking. 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.

Observed handwashing sink in need or recaulking to the wall.

Observed utensils, tools, and equipment stored in raw chicken boxes, as well as cardboard boxes being used on shelving under grill/stove top. 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 brown liquid accumulation on floor of and strong odor within walk-in cooler . 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 untreated wood used as a cover for the grease trap. 511-6-1.07(1)(a) - Indoor Materials (C) (1) Materials for Construction and Repair.

(a) Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

2. Closely woven and easily cleanable carpet for carpeted areas; and

3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

Observed excessive grease accumulation (drippage) under, on the edges and on the outside of the vent hood. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed excessive dust accumulation, along with rust accumulation, on vents in unisex restroom and in main kitchen. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed drunken employee plastic waster bottle stored on prep table. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed employee washing hands in meat sink. PIC made employee wash hands in handwashing sink 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Observed evidence of mop sink being used to prepare food items (colander in sink). Manager stated that mop sink was being used as a vegetable washing sink. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, 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.

2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided.

3. 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.

4. Devices used for on-site generation of chemicals meeting the requirements specified in 21 CFR 173.315, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer’s instructions. Pf

Observed leaking water from handwashing sink in main kitchen and ice machine filter, and evidence of leaking water from toilet. 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.

Observed handwashing sink in need of recaulking to the wall

Observed sewage odor in restroom and water accumulation around the toilet.511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Through observed evidence and conversation, the vegetable washing sink was being used to dispose of mop water. PIC was advised to not use sink for mop water disposal and to sanitize sink before continued use as a vegetable washing sink. 511-6-1.07(5)(e) - Cleaning Maintenance Tools, Preventing Contam (Pf) (e) Cleaning Maintenance Tools, Preventing Contamination. Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar

Observed grease accumulation on edges of vent hood and on filters. Also, observed excessive smoke accumulation while items were being cooked.

Observed fried rice stored in the rice cooker where the interior coating is peeling. Owner was advised to replace the rice cooker to prevent interior coating peeling into the food.

Observed fried tilapia and fried chicken tenders stored in the fryer basket together. Team member advised that both items were cooked together. Owner was advised to always cook raw meats like chicken and fish separately to prevent a customer from experiencing an allergy reaction.

Observed dead cockroaches in the kitchen light shield and a dead silver fish bug on the counter.

Observed ceiling tiles with dust accumulation in the main kitchen.

Observed vents in the main kitchen with heavy dust accumulation.

Observed multiple TCS foods items(raw tilapia, raw whiting, cooked and raw shrimp, raw ground chicken, and raw chicken) stored in the reach in cooler below the prep top cooler and in the large reach in cooler above 41F. The owner discarded the items.

Observed white substance in bucket without common name label. Manager stated that the food item was sugar.

Observed wiping clothes stored in a sanitizer bucket with a concentration of 0ppm.

Hand sink in need of recaulking to the wall.

Observed entire ceiling tile missing in unisex area.

Employee drinks bottles improperly stored

Handwashing sinks not properly equipped with soap.

Excessive mold build up observed in the ice machine. PIC advised to shut down ice machine and purchase ice until the reinspection

Shrimp observed improperly thawing in the three compartment sink

Old Chicken boxes used to store cups and lids

Self closures not provided on the back door

Hand sink observed in bad repair. Mop sink was also in bad repair. It was separating from the wall. Sinks must be mounted to the wall and caulked.

Excessive grease build up observed on the exterior of the grease tank

Observed tilapia thawing in a pan of standing water on prep table. Manager corrected on site.

Observed wrong inspection report score posted.

Observed improper storage of ice scoop in the ice bin (stored inside of ice with handle). Manager corrected on site.

Observed tomatoes with the presence of mold in the walk in cooler. Manager discarded tomatoes.

Observed TCS items (raw tilapia and raw catfish) and other food items being cold held below 41F in the prep top cooler. Manager discarded items.

Observed wiping cloths stored on prep tables. Manager corrected on site.

Observed flies throughout the kitchen.

Observed whole tomatoes and jalapeno peppers in the walk-in cooler with mold spores. Observed broccoli browning. PIC discarded all items.

Observed TCS food (cheese, slice tomatoes, raw chicken and raw tilapia) in reach in cooler and prep top cooler being cold held above 41F.

Observed TCS food (raw whiting and raw shrimp) stored uncovered in reach in cooler.

Observed utensils stored in seasoning containers with heavy food debris stuck n the utensils. PIC removed dirty utensils and discarded items. Observed sauce condiments bottles with food build up. Observed excessive mold like growth in ice machine interior.

Observed food items without proper date marking or disposal information.

Observed flies and gnats throughout the kitchen.

Observed dead roach on top of deep freezer.

Observed back door and screen door of the kitchen wide open, allowing access to insects and rodents to enter the establishment.

Observed white powder like substances, sauce condiment bottles, and seasoning containers without common name label.

Observed raw eggs shells stored on oil containers. PIC corrected on site observed oils containers stored on the floor. Observed carrots stored on the floor of the walk-in floor.

Observed wiping cloths stored on prep tables.

Observed leaking pipe underneath the hand sink in the main kitchen and pipes in need of repair.

Observed baseboards falling apart in the back of the establishment.

Observed excessive grease build up and condensation above food prep and grill area.

Observed reach in cooler near the front of the main kitchen in need fi cleaning (interior).