C TOWN WINGS

Observed raw chicken and raw bacon stored above ready to eat sauces walk-in cooler of main kitchen area. Food shall be protected from cross contamination by except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Person in charge corrected storage of raw food items and ready-to eat sauces.

Observed facility with expired test kit for three-compartment. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Priority foundation item must be corrected within 10 calendar days.

Observed raw chicken stored above ready to eat sauces walk-in cooler of main kitchen area. Food shall be protected from cross contamination by except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Person in charge corrected storage of sauces and chicken.

Observed facility lacking most current inspection posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Person in charge posted new inspection report.

Observed raw tilapia, catfish, and whiting stored above ready to eat sauces and lemonades in walk-in cooler of main kitchen area. Food shall be protected from cross contamination by except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Priority items must be corrected 72 hours after the inspection.

Observed facility utilizing time as a public health control without proper markings to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Except as specified under paragraph 4. of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2.(i) through (iii) or 3.(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Priority foundation item must be corrected within 10 calendar days of inspection.

Observed whole pork in food container stored on floor of walk-in freezer. Observed liquid margarine and hot sauce stored on floor of main kitchen area. Observed bucket of celery stored on floor of walk-in cooler. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Core items must be corrected within 72 hours after the inspection.

Observed facility using time as a public health control for a food item (raw chicken wings) not approved by the Health Authority to use as time as a public health control. Facility is only approved for cooked chicken wings and fries to use time as a public health control. Except as specified under paragraph 4. of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2.(i) through (iii) or 3.(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Priority foundation item must be corrected within 10 calendar days after the inspection.

Observed main kitchen handwashing sink not accessible due to water hose wrapped around faucet. A handwashing sink shall be maintained so that it is accessible at all times for employee use.2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. Person in charge removed water hose from handwashing sink faucet.

Observed working container of bleach taken from its bulk supply not labeled with the common name. 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 labeled working container of bleach.

Observed raw chicken stored directly next to raw shrimp in the walk-in cooler in the main kitchen area. Food shall be protected from cross contamination by except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Person in charge properly arranged raw shrimp above raw chicken.

Observed two containers of raw chicken, one container of raw shrimp, and one container of egg rolls stored uncovered in the reach-in cooler in the main kitchen. Also, observed container of bacon, container of crawfish, and a container of crab legs stored uncovered in the reach-in freezer in the main kitchen area. 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. Person in charge properly covered specified food items.

Observed working container of bleach taken from its bulk supply not labeled. 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 properly labeled container of bleach.

Observed raw chicken stored above ready to eat sauces in walk-in cooler. Observed raw chicken stored next to and above raw chicken in reach-in cooler below prep top cooler.Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and Cooked ready-to-eat food; Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Food service manager properly arrange food items according to cook temperatures. Person in charge placed raw chicken in walk in cooler on separated shelf away from ready to eat foods. Person in charge placed chicken in reach in cooler on bottom shelf below raw fish.

Observed main kitchen handwashing sink not working. Except as specified in paragraph 2. of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Priority foundation item must be corrected within 10 calendar days.