Best Wing

2-1B: .03(5)(c)While wearing one glove on his left hand, observed food employee (one of the owners) touch raw fish and place fish in the fryer. Food employee then removed the one glove, placed a new glove on his left hand and then proceeded to place cooked rice in a to go plate. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee removed his one glove and washed his hands.

8-2B: .07(6)(l)Observed two spray bottles of Raid stored with chemicals in the warewashing areas. The two bottles of raid is only for household use. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. (Pf) Corrective Actions: Food employee(owner) placed the two spray bottles outside on top of the grease trap to take home.

11C: .04(6)(c)Observed a package of raw fish stored in the vegetable sink, thawing in ambient air. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food employee( owner) removed the package of raw fish into the three compartment sink and ran water. Throughout the inspection, observed the water was turned off. Food employee was coached on thawing methods.

12D: .04(4)(g)Observed a package of raw fish thawing in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food employee removed the raw fish to the three compartment sink. Vegetable sink was sanitized.

2-2D: .03(5)(d)Observed PIC (person in charge) wash his hands at the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC washed his hands at the hand sink.

14A: .04(4)(k)Observed rice spatula store in standing water with a temperature of 80F. 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 standing water and rewashed, rinse, and sanitize rice spatula.

17D: .07(4)(b)Observed personal items stored above restaurant foods in the walk-in-cooler. Observed personal items stored with restaurant foods in the reach-in-cooler. 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: Restaurant foods were moved to another shelf in the walk-in-cooler. Personal items from the reach-in-cooler was removed to another approved location.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed two open containers of raw fish and raw fish removed from its original package stored underneath an open package of raw beef patty and an open package of raw chicken in the walk-in-freezer. Observed an open package of raw chicken stored with an open package of raw beef patties. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC (person in charge) had food employee store the foods properly. PIC was also given storage chart in mandarin and Spanish.

4-2A: .04(4)(c)1(iv)Observed four containers of raw fish stored in the walk-in-freezer uncovered. 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 the raw fish in the walk-in-freezer.

12A: .04(4)(q)Observed four containers of raw fish stored on the ground in the walk-in-freezer. 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: PIC had food employee remove the containers 6 inches off the ground.