Wings House

12A: .04(4)(r)Observed a bag on onions, a container of sauce and a container of rice being stored directly on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in Charge (PIC) moved food items so that they were not stored directly on the floor.

17D: .07(4)(b)Observed employee food items being stored in the reach in cooler in the kitchen with items for the facility. Also observed employee personal items such as a phone and earbuds, being stored on dry storage shelf with items for the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved employee items to a designated areas.

2-2D: .06(2)(o)Observed food debris, ice, and beverage in the handwashing sink A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge (PIC) cleaned the handwashing sink.

4-2A: .04(4)(c)1(iv)Observed multiple foods, such as onion rings, beef, eggrolls, and vegetables in the reach in cooler and in the walk in cooler that were not being stored covered. Food must be protected from cross contamination by 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. (C) Corrective Actions: PIC covered all food items.

12A: .04(4)(q)Observed several food items such as boxes of chicken and containers of sauce being stored on the floor in the walk in cooler and walk in freezer. Also observed items such as boxes of cups and boxes of oil being stored on the floor in the facility. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in Charge (PIC) moved the items so they were no longer being stored directly on the floor.

14A: .04(4)(k)Observed several bowls being used as scoops being stored directly in the food product throughout in the facility in containers of flour, seasoning, rice, and sugar. Also observed handles of scoops being stored down in food products.

2ND CONSECTIVE VIOLATION OF THIS CODE PROVISION. A 3RD CONSECTIVE VIOLATION MAY RESULT IN PERMIT SUSPENSION. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC removed the bowls and placed the handles up.

10D: .04(7)(c)Observed several containers of seasonings such as rice seasonings, lemon pepper, salt, and flours that were not labeled. Also observed seasoning shakers not labeled with contents. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: Person in Charge (PIC) labeled the items.

14A: .04(4)(k)Observed a bowl and a handless cup being stored down in the flour and rice containers. Also observed a spoon with the handle in the product being stored in the lemon pepper seasoning. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC removed the bowl and cup and placed the handle of the spoon up.

17D: .07(4)(b)Observed a grocery bag that had a bag of candy in it being stored on the dry storage rack with items for the facility. Also observed an empty insulted bowl that belong to an employee being stored on the prep table along with keys. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to an employee area.