Touchdown Wings

2-1B: .03(5)(c)Observed food employee come into the kitchen from the serving area, put on gloves and started to handle fries. 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had food employee removed his gloves and wash his hands.

4-1A: .04(4)(n)1Observed PIC was wearing clear gloves on top of black gloves. While wearing both gloves, PIC touched raw philly steak, discarded the clear glove and went to touch bread. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC discarded his black gloves and washed his hands.

6-2: .04(6)(g)Observed two containers of cooked shrimp and a container of chopped steak kept past 24 hours not date marked. 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: PIC(person in charge) date marked the containers.

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

1-2A: .03(2)(a)-(l), (n)Due to health score, observed no active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1C: .04(4)(a)1,2,3At the beginning of the inspection, observed food employee grab washed celery 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: Food employee discarded the celery, washed hands, put on gloves and grabbed fresh celery.

2-2D: .03(5)(d)Observed food employee wash 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: Food employee washed his hands at the hand sink.

4-1A: .04(4)(n)1Observed food employee touch raw burger patty, then touch cooked shrimp and chicken to place in wok. Food employee then went and touch burger buns while wearing gloves. Observed same food employee touch raw philly steak and the touched philly bun while wearing gloves. Observed the same food employee touch raw philly chicken and then touch aluminum foil that will be used for order while wearing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food employee discarded the gloves and burger buns and washed his hands. Food employee discarded gloves and philly bun and washed hands. Food employee discarded gloves and aluminum foil and washed his hands. ***THIS IS SECOND REPEAT OF CODE VIOLATION. VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION. ***

6-1A: .04(6)(f)Observed three containers of raw fish, a container of chopped chicken, and a container of cooked shrimp cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC had food employees remove the american cheese, and white cheese to the walk-in-cooler. PIC had the three containers of raw fish, chopped chicken, and cooked shrimp discarded.

18: .07(2)(k)Observed sticky fly trap above the prep table that was storing rice that was cooking and hot holding. Observed another sticky fly trap stored above multiple containers of raw chicken that was delivered this morning. Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: PIC discarded the sticky fly traps.

2-1B: .03(5)(c)Observed food employee wearing gloves and drinking an unapproved water bottle while walking back into the kitchen from outside the lobby area. Food employee then placed the water bottle on a designated storage shelf for employees and then started cleaning the wok. 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 remove gloves and wash his hands. EHS (RJ) coached the employee on when to wash hands using google translate.

4-1A: .04(4)(n)1At the beginning of the inspection, observed food employee wash his gloves in the three compartment sink. Observed food employee wearing blue gloves, touch raw burgers, then went to put on clear gloves and continued cooking. PIC told food employee to wash his hands. Food employee removed the clear gloves and washed his hands while wearing the blue gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC had food employee discard his gloves and wash his hands at the hand sink. After using google translate, food employee removed his blue gloves and properly washed his hands.

1-2A: .03(2)Observed a PIC(person in charge) not present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) arrived at the facility in the middle of inspection.

2-2B: .03(5)(j)1&2Observed food employee drink from a water bottle in the food storage area. 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: PIC (person in charge) was coached on approved drinking area.

8-2B: .07(6)(b)Observed two sanitizer buckets and a chemical spray bottle 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: PIC labeled the buckets and the spray bottle.

8-2B: .07(6)(l)Observed Ortho home defense insect killer stored in the facility/ Pesticide is for residential use only. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: PIC discarded the pesticide.

14C: .05(6)(r)Observed multiple bbq, butter singe use bottles being reused to store sauces that are not bbq nor butter. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC had food employee remove sauces to an approved utensils. Single use bottles were discarded.

17D: .07(4)(b)Observed multiple personal items stored in the prep cooler located across fryer and the storage area. 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: PIC removed items to an approved location.

18: .07(2)(m)At the beginning of the inspection, observed the back exit door left open for delivery. Sauces were being delivered at the time of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Food employee closed the back exit door.