World Of Wings

2-2A: .03(2)(m)When asked for the employee health policy agreement, the Person in Charge (PIC) could not provide documentation in a verifiable manner that the employee in question had been informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employee sign the employee health agreement.

4-2B: .05(7)(a)1Observed a build up of debris in the ice machine that is located in the kitchen. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. (P) Corrective Actions: NCOS

6-1A: .04(6)(f)Observed several containers of coleslaw, house-made ranch, blue-cheese, and other TCS sauces being stored in a reach in cooler located to the right of the hand sink in the front of the facility that were not cold holding before 41 degrees. Temperatures are recorded on temperature chart below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge discarded items.

15A: .05(6)(a)Observed the reach in cooler located to the right of the hand sink in the front of the kitchen was holding an ambient temperature of 49 degrees. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: The PIC stated the cooler will not be used for any TCS products until it is repaired. All TCS products being stored inside this cooler were discarded.

10D: .04(7)(b)Observed the facility selling Swai fish as catfish. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) Corrective Actions: NCOS-Facility must change the menu to display swai fish or must sell catfish and no longer purchase swai unless it is added to the menu in addition to catfish.

13A: .02(1)(d)Observed that the most recent inspection report was not displayed. 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. (C) Corrective Actions: At the end of this inspection, the Person in Charge will display this report.

6-1D: .04(6)(i)Observed several containers of chicken wings on time control that had not been marked with the time at which time control had started. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in Charge labeled the containers with the start and end time for time control.