WINGOLICIOUS

Observed drippage of oil/grease above fryer and flat top grill coming from hood vent. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed 2 small insects (roaches) and 1 large insect (roach) around kitchen; on walls and sink.
C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by Using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions. COS: PIC set out traps and will clean food debris in kitchen.

Observed back door with gap between bottom of door and floor. C/A: outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings and solid, self-closing, tight-fitting doors.

Prep top cooler (pizza prep) door coming off of hinges. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed buildup of food debris on handles of reach in coolers and prep top coolers. C/A: Surfaces of nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floors, walls, and cove base between equipment, mainly fryer and flat top grill area, with an accumulation of food debris and soil. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

OBSERVED EMPLOYEE WASH HANDS BY APPLYING SOAP TO HANDS AND IMMEDIATELY RINSING THEM OFF IN HAND SINK

C/A:food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

COS: EMPLOYEE RE-WASHED HANDS

EHS OBSERVED SWAI BEING OFFERED AS CATFISH ON MENU. EHS ASKED MANAGER TO SHOW THE CATFISH HE HAS IN STOCK IN THE KITCHEN, OPERATOR LED EHS TO A BOX LABELED AS SWAI FISH

C/A: Food shall be safe, unadulterated, and honestly presented.

EHS GAVE PIC A WEEK TO AT LEAST POST IN WINDOW THAT THE "CATFISH" OFFERED IS SWAI. PIC STATED HE WILL ADD SWAI TO MENU BY FEB. 18 2025. EHS WILL FOLLOW UP TO VERIFY

OBSERVED MULTIPLE CEILING TILES MISSING CREATING OPENINGS AND WIRES/PIPES BEING UNNECESSARILY EXPOSED IN MAIN KITCHEN

C/A: Utility service lines and pipes may not be unnecessarily exposed.

Observed raw chicken wings in the prep-bottom across from the fryers stored uncovered.

C/A: food shall be stored in their packages, covered containers, or wrappings covered

COS: PIC covered the raw chicken

Observed back door propped open and screen door in disrepair. CA: Outer openings to facility shall be maintained and protected. COS: PIC closed the back door

Observed food handlers certificate posted for public view. No evidence of CFSM on at establishment observed.

C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed food splash and grease debris plastered on doors and handles of equipment in main kitchen, shelves in cooking area, exterior of fryers in main, and exterior and plates of microwave in main.

CA: Nonfood contact surfaces shall be cleaned as necessary to prevent soil accumulation.