Wild Wing Cafe #235

Observed Time/Temperature Control for Safety (TCS) foods above 41 F inside the prep top cooler near the grill and fryer areas in the main kitchen: Pepper jack cheese (46F), milk wash (45F). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. The food items were placed on ice since they were placed inside the unit 15 minutes prior to arrival.

Observed Time/Temperature Control for Safety (TCS) foods inside the steam table below 135 F. There is a possibility that there is not enough water inside the unit to touch the bottom of the food container. All hot hold TCS foods must be 135 F or above. COS: The food items were removed and reheated inside the microwave to 165F or above.

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside of the prep cooler near the front area of the main kitchen: Salad base (58F), sliced tomatoes 52F and sliced ham 54F. Also observed raw chicken stored on the counter top not under temperature control with a temperature of (47F-65F).Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food items were discarded. It shoule be noted the facility is having issues with their HVAC in the main kitchen.

Observed boneless and traditional chicken wings (108F-117) on the self serve bar being held on time as public health control, but the items were not marked indicating the start or discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Food items were discarded.

Observed the person in charge not performing their duties as to ensure employees are monitioring time/temperature control for safety foods are being held accordingly. Person in charge shall ensure employees are properly cold/hot holding food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness hrough daily oversight and routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Train staff on proper food handling procedures.

Observed the person in charge not performing their duties to ensure multi use utensils are being properly sanitized. Person in charge shall ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train dishwasher on proper usage of the testing device for the ware-washing machine.

Observed the high temperature dish machine only reaching to 154.9F on the plate thermometer. A high temp dish machine's hot water sanitization cycle shall reach a minimum of 180F as it enters the manifold and 160F on a temperature measuring device. Contact maintenance to come and service the machine.

Observed unlabeled chemical bottles throughout the facility. 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. Person in charge removed bottles in order to label spray bottles with their common name.

Observed the side doors of the outside dumpster open while trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close the side doors.

Observed the dish machine only reaching to 158.5F and then during the re-run it dropped down to 139.4F on the plate thermometer. A high temp dish machine's hot water sanitization cycle shall reach a minimum of 180F as it enters the manifold and 160F on a temperature measuring device. Contact maintenance to come and service the machine. An informal visit will be had within 3 business days to check status of the machine.

Observed several clean food-grade containers stored on the rack with old labels still on them. Food contact surfaces and utensils shall be clean to sight and touch. Always remove the labels completely including the adhesive during washing. Rewash containers.

Observed the dish machine machine in the bar area only dispersing 25 parts per million (ppm) of chlorine sanitizer. 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: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed on the unit's data plate: 50 ppm minimum. Have the unit serviced, use three compartment sink to wash, rinse and sanitize utensils.

Observed several sanitizer buckets stored directly on the floor throughout the main kitchen and waitress's stations. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Remove sanitizer buckets off of the floor.

Observed the in use ice scoop's handle touching the ice inside the ice bin in the bar area. 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. Place the scoop upright.

Observed numerous soufflé cups being used in food containers containing sugar, salt and other seasonings. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Remove cups and replace with scoop with handle.

Observed the side doors of the outside dumpster open while trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment.

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside of the prep cooler near the front area of the main kitchen. I was told the food items were inside overnight. The ambient air temperature of the unit is 56 F. All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items discarded.

Observed several cleaned food-grade containers that were wet stacked. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Containers must be taken to the dishwashing area to be cleaned properly. After cleaning, the containers must be air-dried correctly before being stacked.

Observed pans stored in clean dish area with food debris and label stickers still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food pans taken to dish wash area to be cleaned properly.

Observed food pan containers stacked while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Dishes taken to dish wash area to be cleaned properly and then stored for air drying properly.