Halftime Wings

Single use plates on floor of restaurant. CA: Single use articles shall be stored at least 6 inches above the floor.

No test strips available to test the concentration of sanitizer in 3 comp sink. CA: A test kit or other device that accurately measures the concentration shall be provided.

Mop sstored mop head down next to the handsink. CA: After use, mops shall be placed in a position that allows them to air dry.

Chicken in the reach in cooler cold holding in reach in cooler was temped at 47 deg f. Cups of ranch cold holding in reach in cooler was temped at 56 deg f and 48 deg f. The reach in cooler had an ambient temperature of 53 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Chicken had just been out on the counter during lunch rush, and was cooling during inspection. Ranch was discarded during inspection. Discussed with the manager on duty that no TCS food can be held in the reach in cooler near the ordering counter. A shelf was added to the large reach in cooler during the inspection, and ranch is going to be stored there in the future.

Raw frozen gizzards thawing in a container of water on counter. CA: TCS food shall be thawed: under refrigeration, completely submerged under running water, or during a cooking process. COS: Food was under 41 deg f. Gizzards moved to the cooler to continue thawing.

Observed sewage actively spilling onto the ground behind the building next to the mop sink. The sewage was actively coming out of the broken sewage plumbing pipe that is attached to the bathroom toilet, and the mop sink that is outside of the building. CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. COS: Facility voluntarily closed due to the imminent health hazard. Owner said that it is a clog in the pipe, and is going to call when the clog and the pipe has been fixed.

Ranch cold holding in reach in cooler had temps above 41 deg f; CA: All tcs food shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Coleslaw and ranch cold holding in the STUP cooler with the sodas were temped above 41 deg. The ranch was cold holding in the 2 door STUP cooler above 41 deg f. All tcs food cold holding shall be maintained at 41 deg f or below; COS: Ranch and coleslaw discarded. Ranch in the dbl door stup had been on the counter during lunch rush. The STUP cooler holding the soda is not maintaining at 41 no tcs can be stored in this unit.

TCS items cold holding in the double door cooler had temps above 41 deg f. All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded during inspection. STUP RIC working. TCS food may not be put double door RI until temping correctly.

Observed cup stored in container of coleslaw. All in use utensils used to dispense shall be stored above food.

Ranch and blue cheese cold holding in the reach in cooler temped at temps above 41 deg f (homemade dressings). All tcs food shall be maintained at 41 deg f or below when cold holding. COS: Discarded during inspection. (unit not temping correctly -> KEEP NO TCS FOOD IN UNIT)

No employee health policy or verifiable manner in which employees have been trained on when to report foodborne illness symptoms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report info about their health as it relates to diseases that are transmissible through food. CA: Gave blank form to PIC.

No thermometers located in the reach in coolers. In a mechanically refrigerated food storage unit, the thermometer shall be located to measure the air temperature in the warmest part of the unit.

In use wet cloths used for cleaning prep table were laying on the prep table. In use wiping cloths shall be held in between uses in a chemical sanitizer solution.

No test strips available to test the concentration of sanitizing solution. A test kit (test strip) shall be available.

Drying racks have buildup. All nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation of residue.