Wing Addiction Inc.

Observed time/temperature control for safety food(chicken) cold held at greater than 41 degrees Fahrenheit in raw prep cooler. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Items were discarded by PIC; recently prepped container was moved to freezer for rapid cooling. discussed having cooler repaired and ensuring 41 F or below is maintained prior to using. PIC contacted repairman during inspection who will be here tomorrow.

Observed Time/temperature control for food safety (cooked chicken wings) not held at 135 degrees Fahrenheit or above at fryer baskets. CA: TCS foods shall be maintained at 135°F (57°C) or above. COS: Wings were recently cooked and refried to reach 165 or above; discussed using heat lamp or ensuring wings maintain 135 or above.

Observed Time/Temperature Control for Safety Food (cut tomatoes) prepared this morning not cooled to 41F within 4 hours. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less when prepared from ingredients at ambient temperature. COS: Tomatoes were discarded. Reviewed and provided correct cooling procedure.

Observed food being cooled by nonapproved method: tightly covered, over filled, and with temperature not being monitored. CA: When cooling loosely or uncover, thin shallow pans, separate into smaller portions, or other effective means to reach 41 F or below within four hours on tomatoes. COS: Discussed and provided cooling guidance documents.

Food employees were not keeping their hands and exposed portions of their arms clean while working. Observed food worker take off gloves after handling raw food, wipe hands on clothes and not wash hands before engaging in further food preparation at the fry station. COS: Food worker washed hands at hand wash sink. PIC shall train employees when to wash hands to prevent cross contamination of other food and equipment.

Observed residue build-up on nonfood-contact surface. Flour, sugar (all bulk food containers) as well as wing sauce containers shall be washed, rinsed and sanitized before refilling bulk containers each time to reduce the amount of food accumulation build-up on outside of containers.

Observed personal care item stored with food. Observed a sweat shirt hanging on the corner of a shelf where clean dishes are stored in dish wash area. COS: Sweat shirt moved. Ensure a designated area is provided for employee personal care items to be stored away from food prep areas to prevent contaimination.

Observed food-contact surfaces (bowls) not sanitized properly after cleaning. COS: Health Authority showed food service worker how to properly set up sanitize sink to ensure bowls or any equipment is sanitized after wash, rinsing and sanitizing. Keep sanitize sink set up throughout the day and change regularly in case a dish needs to be washed and used quickly. Ensure they are air dried after sanitizing step. Have extra clean bowls to use to switch out dirty ones every 4 hours. Bowls were sanitized then placed on shelf to air dry.

A utensil for a non-Time/Temperature Control for Safety food item (ice scoop) was not stored in a clean, protected location.COS: Scoop was moved to dish sink before using again and clean pan was placed on ice machine to keep ice scoop in between uses.

The PIC could not provide documentation of the employee health policy. COS PIC stated CFSM had copies and he would bring them to the establishment. HA gave PIC copies of EHP.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: HA gave PIC copies of EHP and he will get them signed.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: Gave PIC copy clean-up policy. Also, was told to create clean-up kit to go with policy.

Observed establishment not having chemical sanitizer test strips to measure the ppm of bleach in 3-compartment sink or cloth buckets. CA: Ensure order test strips for establishment and train employees how to use to ensure proper strength of sanitizer in buckets and 3-compartment sink.

Observed hand wash sink in bar area being used as a dump station as well as a hand wash sink. Observed hand wash sink in chicken wash area unclean as well as items stored in sink. Hand wash sinks shall be accessible at all times and only be used as a hand wash sink. CA: Bar area will use a bucket for a dump station and empty in wash sink of three compartment sink when needed. Hand sink in chicken wash area will be maintained cleaned and accessible to use after washing chicken.

Observed dish washer being used for wash, rinsing, and sanitizing when dish washer does not sanitize when chemical sanitizer nor reach proper temperature for hot water sanitization. COS: All utensils, pots and pans can be washed and rinsed in dish washer (if proper detergent is added to wash appropriately). Sanitizing shall be done in 3-compartment sink and manually add bleach to ensure proper sanitization of 50-100 ppm of bleach. Air dry is last step. Ensure employees who wash dishes are trained on how to wash dishes correctly to ensure these three steps are accomplished.

Observed dirty onion slicer put up as clean. Observed interior of microwave with food splatter. COS: Slicer moved to 3-compartment sink. Ensure slicer is washed, rinsed and sanitized prior to being put up as clean. Microwave shall be cleaned every 24 hours or as often as necessary to prevent build up of food.

Observed opened/prepared container/package of ready-to-eat time/temperature control for safety food (cheese, hot dogs) that does not bear a date with the date the food product was opened or prepared. COS: Food was labeled. Ensure employees are trained on date marking commercially packaged containers of cheese once opened.

Observed residue build-up on nonfood contact surfaces. These include the gaskets and outside of raw chicken refrigerator, bottom of reach-in freezer. CA: Ensure all gaskets and bottom of refrigerators are on a weekly cleaning schedule to prevent build up of food residue.

Observed food-contact surfaces not cleaned after being contaminationed. Food worker placed raw chicken on prep-top unit where ready-to-eat foods are assembled and did not wipe surface after moving chicken. COS: Surface was wiped with sanitized wiping cloth. Ensure food employee is trained on where to set the raw chicken when not in use.

Observed opened/prepared container/package of ready-to-eat time/temperature control for safety food (cheese, ham) that does not bear a date with the date the food product was opened or prepared. COS: Food was labeled. Ensure employees are trained on date marking commercially packaged containers of cheese once opened.