Wild Wing Cafe

Observed time/temperature control for safety foods throughout facility cold holding above 41°F. See temperature observations. 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. Person in charge discarded food items.

Observed food storage containers, utensils, and food equipment being stored on racks with an accumulation of debris build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food employee cleaned racks with degreaser.

Observed spray bottles filled with chemicals in bar area without common name 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. Food employee labeled bottles.

Observed several plates not properly stored covered or inverted. Clean equipment and utensils shall be stored as specified under paragraph 1. of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Person in charge covered plates.

Observed meatballs and chicken wings located in walk in cooler with a fuzzy gray mold-like substance on them. Rule: Food shall be safe, unadulterated, and honestly presented. Corrective action: Employees discarded food.

Observed time/temperature control for safety foods throughout entire establishment cold holding at temperatures above 41*F. Rule: 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: Employees discarded all foods.

Observed several time/temperature control for safety foods in prep-top cooler at salad prep area and walk-in cooler cold holding at temperatures greater than 41°F.

Rule: See temperature observations. 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. Corrective action: Person in charge discarded food items.

Observed sticker residue on food storage containers after wash, rinse, and sanitize process located on racks beside ice machine and above prep-sink. Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Corrective action: Person in charge cleaned all sticker residue from food storage containers.

Observed black and brown build-up on air vents above dry food storage and above dish rack. Rule: Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Core item must be corrected within 72 hours.

Observed several time/temperature control for safety foods cold holding in prep-top coolers and reach-in coolers at temperatures greater than 41°F. See temperature observations. 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. Person in charge discarded food items.

Observed sticker residue on food storage containers after wash, rinse, and sanitize process located on racks beside ice bin and above prep-sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Priority foundation item must be corrected within 10 calendar days.

Observed ice buildup and debris on bottom of reach-in freezer. Observed debris buildup on floor of walk-in freezer. Observed debris buildup on floor of beer cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several time/temperature control for safety foods cold holding in prep-top coolers and reach-in coolers at temperatures greater than 41°F. See temperature observations. 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. Person in charge discarded food items.

Observed sanitizer bucket stored in handwashing sink located in the warewashing area. Observed food storage container stored in handwashing sink located in bar area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Person in charge moved the sanitizer bucket and food storage container.

Observed rust and food debris buildup on storage racks located in walk-in cooler. Observed buildup of grease and food debris on sides of fryer, grill, and prep-top cooler located in main kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Core item shall be corrected in 72 hours.