Touchdown Wings

Observed an air gap at the bottom of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along closed, tight-fitting doors. Have the door threshold repaired.

Observed various raw food items stored next to ready-to eat food items. Observed pooled eggs stored next to American cheese inside the Walk-in cooler. Also observed raw hamburger patties on top of cooked beef and next to cooked shrimp. Also observed onions stored next to raw chicken wings. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: Cooked ready-to-eat food and Fruits and vegetables before they are washed. Educated the person in charge (PIC) on proper storage inside the walk-in cooler. Also advised PIC to utilize the proper food storage in cold holding units chart that is posted on the walk-in cooler as a guide.

Observed no written notification of food allergen awareness posted for consumers in the establishment. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post allergen awareness notification for consumers.

Observed various employee items stored throughout the dry food storage area. Observed employee food items mixed in with customer items. Also observed an employee's jacket stored on top of boxes of cooking oil. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: PIC relocated those items separate from customer items.

Observed an employee wash and rinse a food container and proceed to use it. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee setup the three compartment sink to wash, rinse and sanitize the container.

Observed used sauce bowls with leftover sauces from yesterday stored on the shelf next to clean in use bowls. Equipment food-contact surfaces and utensils shall be cleaned:Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours. Employee moved bowls to be washed, rinsed and sanitized.

Observed the handle of the scoop directly touching the corn starch during storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Corrected on Site(COS): Person in Charge removed the utensil so the handle is not touching the contents.

Observed the ventilation hood heavily soiled with grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have the ventilation hood cleaned at a frequency to prevent heavy grease accumulation.

Observed cooked chicken and shrimp inside the walk in cooler not date marked along with prepped chicken tenders in containers labeled but without date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Always date mark the containers.

Observed both the front and back door wide open upon arrival. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Outer openings are to be maintained closed at all times. Doors were shut by PIC.

Observed cooked chicken and shrimp inside the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge date marked the containers.

Observed unlabeled chemical bottles in the kitchen, per person in charge the bottles were degreaser. Person in charge labeled the bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed several bottles of bleach and degreaser being stored next to cases of ketchup. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by being stored separately or separated by a partition and not stored above food, equipement, utensils, linens, and single-service and single use atricles. PIC moved bleach and degreaser to another area away from said items.

Observed fly insect traps with dead flies hanging from the ceiling throughout the kitchen in areas where food is prepped and equipment/utensils are cleaned and sanitized. 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. Contact your reputable pest control company to provide pest control service for the flies and keep the rear door closed when not used. Corrected on Site (COS): The employee removed the traps from the ceiling.

Observed several plastic food-grade containers wet stacked while being stored on the shelf in the storage area. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Recommend using the pyramid stacking method to allow the containers to air dry before stacking and storing them properly.

Observed an employee's chewing gum packet and employee drink stored near the to-go single-use containers and observed employee drinks stored around consumer foods inside of the prep cooler. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their belongings. Separate the employee drinks inside of the cold hold unit from around the consumer foods. Corrected on Site (COS): The employee moved the items away from those areas and stored them in the office.