AJ Wing Master

Observed container of sugar removed from its original packaging without a label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC placed a label on the container of sugar.

Observed ice scoop inside of ice bin with handle touching ice. Also observed scoop for rice stored inside rice bin with handle touching rice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.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;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC placed ice scoop on designated hook above ice and placed scoop for rice above the top of the rice.

Observed food items in the rewach-in freezer in the main kitchen area not covered or protected from overhead contamination. Observed crab legs in the walk-in freezer not sealed or covered to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC had food employees cover items.

Observed several food containers and bins that were stored clean but still had food debris, residue, and sticker remnants on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The PIC removed the containers and the bins and placed them in the 3-compartment sink to be properly washed, rinsed, and sanitized.

Observed cardboard boxes being used as mats in the main kitchen area near the fryers. Mats and duckboards shall be designed to be removable and easily cleanable. The PIC had food employees discard cardboard boxes that were being used as mats in the main kitchen area.

Observed seasoned flour by the fryer for chicken and fish removed from its original packaging not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC had food employee label container with its common name.

Observed fried rice with vegetable and egg hot holding in rice cooker below 135 degrees F. Rule: f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above. Corrective Action: PIC discarded fried rice.