Miss Jackee's Hotwing Shoppe

Observed none of the original approved cold holding equipment present at facility. (2) commercial glass door merchandisers were observed during inspection. The merchandisers are not approved for the intended use.

511-6-1.05(2)(jj) - Food Service Equipment, Acceptability.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

C/A: Current coolers shall be replaced with an approved commercial reach in cooler for the intended use at the facility.

Observed no light shields on lights located over fryer and saucing station.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

C/A: Add shields by next inspection.

Observed none of the original approved cold holding equipment present at facility. (2) commercial glass door merchandisers were observed during inspection. The merchandisers are not approved for the intended use.

511-6-1.05(2)(jj) - Food Service Equipment, Acceptability.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

C/A: Current coolers shall be replaced with an approved commercial reach in cooler for the intended use at the facility.

Observed no light shields on lights located over fryer and saucing station.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

C/A: Owner is awaiting her order

Observed none of the original approved cold holding equipment present at facility. (2) commercial glass door merchandisers were observed during inspection. The merchandisers are not approved for the intended use.

511-6-1.05(2)(jj) - Food Service Equipment, Acceptability.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

C/A: Current coolers shall be replaced with an approved commercial reach in cooler for the intended use at the facility. Owner is waiting for items to be delivered.

Observed no light shields on lights located over fryer and saucing station.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

C/A: Owner is awaiting her order

Observed none of the original approved cold holding equipment present at facility. (2) commercial glass door merchandisers were observed during inspection. The merchandisers are not approved for the intended use.

511-6-1.05(2)(jj) - Food Service Equipment, Acceptability.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

C/A: Current coolers shall be replaced with an approved commercial reach in cooler for the intended use at the facility. Owner is waiting for items to be delivered.

Observed no light shields on lights located over fryer and saucing station.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

C/A: Owner is awaiting her order

Observed no ventilation filter present at time of inspection.

511-6-1.05(2)(j) - Ventilation Hood System Filters, designed to be readily removable for cleaning (C) (j) Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

C/A: Owner has ordered new ventilation hood filters/grills for fryer. Awaiting the order.

Observed all wing sauce working bottles without label.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

C/A: Bottles were label during inspection.

Observed several in use wiping cloths stored on handwashing isnk countertop.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

C/A: Cloths were removed.

Observed none of the original approved cold holding equipment present at facility. (2) commercial glass door merchandsers were observed during inspection. The merchandisers are not approved for the intended use.

511-6-1.05(2)(jj) - Food Service Equipment, Acceptability.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed tocomply with subsections (1) and (2) of this Rule when used for its intended purpose.

C/A: Current coolers shall be replaced with an approved reach in cooler for the intended use at the facility. Specification must be submitted to our office for approval prior to use.

Observed raw wood shelving above 3 compartment sink and shelving for wings sauces. Also observed a raw wood plank being used as a shelf to store soap and sponges at 3 compartment sink.

511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

C/A: all raw wood in facility shall be properly sealed prior to use and/or meet the above requirements.

Observed no sanitizer test kit available in facility.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf)

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

C/A: Test kit needed to check concetration of sanitizer in 3 compartment sink.

Observed restroom ventilation not working at time of inspection.

511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

C/A: Schedule maintenance for ventilation.

Observed restroom light not working at time of inspection.

511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

C/A" Restroom lighting shall meet the above specifications.