Lucy's Wing

6-2: .04(6)(g)Observed several TCS items such as sliced and diced tomatoes, cooked bbg, cooked ground beef, hot dogs, and multiple deli meats that was not labeled with a prep or discard date.

The is the second consecutive repeat of this code violation. A third consecutive repeat of this violation will result in the permit suspension. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in Charge (PIC) labeled items prepared yesterday. Items not prepared yesterday were discarded.

2-2A: .03(2)(m)Person in Charge (PIC) could not provide documentation that the employee asked about had been educated on when to report symptoms 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 employee health policy.

6-2: .04(6)(g)Observed several TCS items such as tomatoes, shredded cheese, sliced cheeses, hot dogs, marinara, and lettuce that was not labeled with a prep or discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in Charge (PIC) labeled items prepared yesterday. Items not prepared yesterday were discarded.

14A: .04(4)(k)Observed several single service plastic bowls being used as scoops for food products such as flour, chips, sauce, sugar, and pork skins. These bowls were also being stored inside the food products. 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 and discarded single service bowls.

14B: .05(10)(e) 1,2,4Observed a reach in freezer storing multiple glass cups that were being stored with the mouth piece on shelves that had a build up of ice debris from the freezing unit. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: PIC removed glasses from ice build up.

15A: .05(2)(u)Observed the reach in freezer where glasses and frozen desserts where being stored that had a large amount of ice accumulation on the shelves and product. If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier. (C) Corrective Actions: PIC removed items and began to thaw freezer. PIC will place a pan under the condenser to ensure it does not accumulate on shelves or food items as well as will have the equipment repaired.

2-2B: .04(4)(b)Observed a drink sitting the prep table in the kitchen and also observed a to go container of breakfast food belonging to an employee sitting on the prep counter. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in Charge discarded the drink and to go container.

2-2D: .07(3)(a)Observed that the hand sink closest to the prep table and fryer did not have hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in Charge (PIC) placed hand soap at the sink.

2-2D: .06(2)(o)Observed that the hand sink in the kitchen closest to the prep table and fryer had tomatoes in the drain. Also observed the hand sink in the bar area had a bucket of soapy water and washcloths being stored in it. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC moved the bucket and cleaned the hand sinks.

6-1A: .04(6)(f)Observed containers of coleslaw, corn beef, sour cream, and cheeses being stored in the the prep cooler at a temperature that was not 41 degrees or below. Temps are listed in temperature chart. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded items.

15A: .05(6)(a)Observed the prep cooler that is located to the left as you walk into the kitchen was not holding a temperature of 41 degrees or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: NCOS