Wing House

4-2B: .05(6)(n)Observed there was no sanitizer strength in the sanitizer bucket in the main kitchen. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge added the appropriate sanitizer solution.

12A: .04(4)(q)Observed boxes of chicken wings stored on the floor in the back of the main kitchen. Food shall be stored 6 inches off of the ground. Corrective Actions: Employee relocated wings to an approved area.

3-1C: .04(1)Observed three cans of tomato ketchup that had dents on the top of the seam of the can. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans were removed to be sent back to the distributer.

1-2A: .03(2)(a)-(l), (n)Observed the PIC did not have active managerial control due to multiple critical risk violations. The PIC shall have active managerial control.

1-2A: .03(2)At the beginning of inspection, there was no Person in Charge (PIC) present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The Person in Charge arrived midway through the inspection.

13A: .07(3)(d)Observed there was no hand drying sign in the restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

14A: .04(4)(k)Observed facility using containers in dry goods instead of scoops with handles. Observed a scoop with the handle touching rice. Observed a knife stored between equipment in the main kitchen. 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: Employee relocated equipment to the ware wash area to be cleaned.

15A: .05(1)(i)Observed facility was lining shelves with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Employee discarded cardboard.

17C: .07(5)(a),(b)1,2,3Observed the wall behind the fryer had an accumulation of grease and debris on it. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .05(3)(d)Observed a build-up of grease on the vent hoods above the fryers and grill. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. (C)

17D: .07(4)(b)Observed employee personal items stored with facility food in the reach-in cooler, on the food storage shelf in the kitchen. Observed person bags and apron stored on top of canned and dry goods in the main kitchen. Employees shall have a designated area to store their personal items so that it does not contaminate food and single-use items. Corrective Actions: The PIC relocated personal items.

18: .07(5)(k)Observed an accumulation of flies and gnats throughout the main kitchen and the front of the restaurant. Observed an ant on a container of sugar. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-2D: .07(3)(b)Observed the restroom did not have paper towel in it. A hand drying provision shall be available in all restrooms.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed frozen chicken stored on top of fish and cooked chicken in the walk-in freezer. Observed ready to eat, diced ham stored in a raw chicken wing box in the walk-in freezer. Observed cooked chicken tenders touching raw beef burger patties in the reach-in cooler. Observed Philly beef steak stored behind pooled eggs in the prep top cooler. Observed raw fish stored on top of cooked chicken and turkey burgers stored on top of fish in the reach-in cooler. Food shall be separated and protected to reduce the risk of cross contamination. Corrective Actions: The PIC rearranged food accordingly.

4-2B: .05(7)(a)1Observed the interior portion of the ice machine had an accumulation of a black-like substance inside of it. Observed knives, cleavers, metal pans and cooking utensils in the back of the main kitchen had old food residue on the food contact surfaces. Food contact surfaces shall be cleaned to sight to touch.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed there was no beginning or discard time on the cooked wings, diced chicken or shrimp at the wok and fryer stations. 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: The PIC placed a begin and discard time on food.

8-2B: .07(6)(c)Observed vinegar stored with chemicals underneath the grill and next to the vegetable sink. Observed liquid lighters stored with single-use items on top of the microwave. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: The PIC relocated the vinegar and lighters.

8-2B: .07(6)(b)Observed multiple spray bottles with chemicals in them that were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The PIC labeled the spray bottles.

11C: .04(6)(c)Observed multiple bags of peas/carrots and fries that were thawing on the prep tables without refrigeration. 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: The PIC had employee relocated food to the walk-in cooler.

12B: .03(5)(i)Observed employee preparing food without a proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a cap to properly restrain hair.

2-2B: .03(5)(j)1&2Observed multiple unapproved half drank water bottles on the prep tables in the main kitchen. 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: The PIC discarded water bottles.

4-2A: .04(4)(c)1(iv)Observed dry goods and a container of sauce stored underneath the prep table that was not covered. Food shall be stored covered. Corrective Actions: The PIC covered food.

4-2B: .05(7)(b)Observed the ice machine had a buildup of a black-like substance on the interior food contact surface area. Food contact surfaces shall be cleaned at a frequency to preclude debris and residue.

12D: .04(4)(g)Observed mushrooms were being cut straight from the box prior to washing them. Unwashed produce shall be cleaned before preparation. Corrective Actions: Cut mushrooms were discarded and the PIC was coached on proper cleaning techniques prior to cutting into unwashed mushrooms.

15C: .05(7)(d)Observed the walk-in cooler door gasket had an accumulation of debris and was in disrepair. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

1-2A: .03(2)At the beginning of inspection, observed there was no person in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge arrived after inspection began.

2-1C: .04(4)(a)1,2,3Observed employee portioning out cheese slices with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Employee discarded cheese slices.

8-2B: .07(6)(b)Observed a bucket of sanitizer water that was not labeled. Toxic chemicals in working containers shall be labeled with their common name. Corrective Actions: The PIC labeled the sanitizer bucket.

8-2B: .07(6)(g)Observed the bleach sanitizer was 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The PIC re-made the sanitizer solution accordingly.