KIM'S HOT WING EXPRESS

Observed chicken tenders, chicken nuggets, chicken patties, mixed vegetables, mozzarella sticks, dumplings, and hush puppies stored uncovered in reach-in freezer located in main kitchen area. Food shall be protected from cross-contamination by: except as specified under paragraph 2 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. Person in charge put lids on food items.

Observed facility lacking a Certified Food Safety Manager in its employ at time of inspection. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation. Priority foundation item must be corrected within 10 calendar days.

Observed grilled chicken, mixed vegetables, hushpuppies, dumplings, and mozzarella sticks stored uncovered in reach-in cooler located in main kitchen area. Food shall be protected from cross-contamination by: except as specified under paragraph 2 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. COS: Person in charge put lids on food items.

Observed several food items located in prep top cooler and reach-in cooler cold holding at temperatures above 41*F (see temp log). 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P. Person in charge discarded food items.

Observed containers holding garlic pepper, parmesan, and salt located in main kitchen not labeled. Containers holding food removed from their original packaging that is not easily recognizable such as cooking oils, salt, sugar, spices, etc. shall be labeled in English with the common name of the food. Person in charge wrote a label on food items.

Observed cooking oil and vinegar located in dry food storage stored on the floor. Food shall be protected from contamination by storing the food at least six inches above the floor. Person in charge placed oil and vinegar on a rack.

Observed chicken wings stored in reach-in cooler cold holding at 41 degrees Fahrenheit. 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 degrees Fahrenheit or below. COS: Person in charge discarded chicken wings.

Observed containers holding flour and grits located in main kitchen not labeled. Observed bottles holding cooking oil, butter, and sauce located next to grill in main kitchen not labeled. Containers holding food removed from their original packaging that is not easily recognizable such as cooking oils, salt, sugar, spices, etc. shall be labeled in English with the common name of the food. Core items should be corrected within 72 hours.

Observed ketchup boxes stored on floor in main kitchen. Food shall be protected from contamination by storing the food at least six inches above the floor. Core items shall be corrected within 72 hours.