Mama's Wings & Deli

15C: .05(7)(a)2,3Observed the top to the flour container, the microwave exterior, and the bottom shelf located in the ware washing area containing debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC (person in charge) had food employee clean the flour lid, microeave exterior, and the botttom shelf.

2-1B: .03(5)(c)While wearing gloves, observed food employee place raw burger on the grill. Then food employee removed the solid gloves, put on fresh gloves, and proceeded to start handling ready to eat food without washing hands. 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: PIC (person in charge) had food employee wash her hands.

12B: .03(5)(g)Observed two food employees handling foods while wearing bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC (person in charge) had food employees remove bracelets and rewash their hands.

2-2D: .03(5)(d)Observed food employee wash his hands in 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 (person in charge) had food employee wash hands in the hand sink.

4-2B: .05(7)(a)1Observed drink nozzles containing black like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had food employee wash, rinse, and sanitize drink nozzles.

6-1A: .04(6)(f)Observed wrapped block of American cheese and wrapped block of white cheese cold holding above 41F in the prep cooler. Observed deli turkey meat and deli ham cold holding above 41F in the reach-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded the american cheese and the white cheese. PIC removed the deli turkey and deli ham to another reach-in-cooler to rapidly cool down.