American Feel and Wings

Observed raw chicken stored above fruits and vegetables within walk in cooler and raw fish stored above prep top cooler.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Corrective action: PIC and employees rearranged items within both coolers. Discussed proper stacking order.

Observed no hot water with restrooms.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Corrective action: Discussed with PIC to have plumbers check the restrooms

Observed most recent inspection report not posted; posted 03/23/2023 and most recent 6/13/2025.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Corrective action: Emailed todays inspection to manager; ensured it was received. Discussed they need to have the most recent inspection posted.

Observed establishment food service permit not displayed to the public.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Corrective action: Discussed with manager it is required ot have the permit displayed to the public.

Observed chicken stored above vegetables in the walk in cooler. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.EHS informed the PIC of the need to store items correctlty and that the produce could not be stored under any raw meat.

Observed multiple spray bottles that were not labeled. (b) Working Containers, Common Name. 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. EHS informed the PIC to label all spray bottles with the product when it is removed from the original container.

Observed the most recent inspection report not posted for public viewing. . The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. EHS informed the PIC of the need to post the most recent report.

Observed Frank's Red Hot containers used to store other sauces. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed the PIC that the containers could not be re-used for other items once it is emptied of the original product.

EHS observed line employees utilizing single use gloves multiple times between raw shrimp, raw beef, and rice cooking on line.

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

EHS had employees discard in-use gloves and advised PIC to have employees switch gloves between tasks.

EHS observed the storage of raw chicken in a tub above raw green peppers in WIC.

Food shall be protected from cross contamination.

EHS advised PIC to rearrange raw meat in the WIC in order to prevent contamination.

EHS observed -

• An unlabeled spray bottle hanging under the main kitchen handwash station with unknown liquid inside
• A pest-control spray bottle with no labels under 3C. PIC states container has bleach inside.
• An unlabeled spray bottle under 3C. PIC states container contains oil for the grill.
• Several unlabeled bottles under wash station next to 3C sink.

Working Containers, Common Name. 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.

EHS advised PIC to label or replace unlabeled bottles in question.

EHS observed bottom of exterior access to dumpster area lacking a sweep or otherwise seal.

Solid, self-closing, tight-fitting doors must be utilized for exterior access.

EHS advised PIC to install sweep or seal door to frame.

EHS observed:

• Frank's Red Hot containers being reused for other sauces.
• Tops of gallon containers in use as funnels in 3C drying area.
• Reuse of single use cups in dry storage area.
• Reuse of single use fork in sour cream container in WIC.

Single-service and single-use articles may not be reused.

EHS advised PIC to replace items in question and use for-purpose containers for sauces, etc. in prep area in WIC. EHS advised PIC to discard ad hoc funnel tops.

EHS observed:

• hole in wall next to WIF by raw rice storage.
• hole in ceiling above water heater around exhaust pipe.

All physical facilities shall be maintained in good repair.

EHS advised PIC to repair holes in question.

EHS observed personal employee items in:

• Above prep top station, rack, headphone case.
• Water bottle at sauce prep station.
• Aprons hanging on drying station rack.
• Employees drinking from open black cups during line work.
• Vape pen lying on deli prep table.

1. 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.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS advised PIC to have employee items restricted to a dedicated space and to have employees keep drinking and smoking activities to separate areas.

EHS observed employee touching prepared food (fried rice) with bare hands.

2. Except when washing fruits and vegetables or as specified under subsection (a)4, 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.

PIC instructed employee to prepare another plate for customer's order.

EHS observed several items in Reach in freezer and Reach in cooler, without coverings (cabbage, carrots, broccoli, and mozzarella cheese sticks, eggrolls, etc).

iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

PIC provided tops for all food items. This was COS.

EHS observed floor in WIF unbolted and not in good repair. EHS also observe in WIC beginning to deteriorate and rust.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to have floors either replaced or repaired. This must be corrected by 06/28/23

EHS observed broken floor tiles under fryers in fryer and grill area.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to have either floor tiles repaired or replaced. This must be corrected by 06/28/23

EHS observed hood vents in fryer and grill area with heavy grease accumulation.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to have hood vent system cleaned. This must be corrected by 06/28/23