WINGS R US

Observed employee place times on chicken wings for 2PM however inspection start time was 2:30PM, therefore indicating time markings were not placed for chicken wings until inspection announcement. CA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Discussed that time markings shall be placed when the food is done cooking to indicate the start time of TPHC. Also discussed during last inspection and was noted it would be a violation if seen again.

Observed cooked chicken and cooked shrimp thawing at room temperature. COS: chicken and shrimp relocated to walk in cooler to continue thawing. Observed raw fish thawing in a container of stagnant water. COS: raw fish relocated to meat sink and thawed under running cool water. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed cooked chicken and cooked shrimp in bags thawing on drain board of meat sink. Discussed with PIC that meat sink shall only be used for raw meat only. COS: chicken and shrimp relocated to walk in cooler. CA: During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed single use garlic pepper shakers being reused. COS: shakers discarded CA: Single-service and single-use articles may not be reused.

Observed excess of new and old food debris and grease build up on walls behind cooking equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed 4 containers of rice and 2 containers of raw chicken stored uncovered while not currently in use during inspection or cooling. CA: 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. COS: Lids placed on all previously uncovered foods

Observed almost all sauces and oils stored and in-use unlabeled with common name. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Discussed with PIC to find a labeling system that works for oily foods. PIC started labeling a few items during inspection.

Observed shelving and non-food contact surfaces for dry goods and sauces in need of cleaning. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC started washing some items during inspection.

Observed excess of new and old food debris and grease build up on walls and floors throughout the kitchen area, but specifically behind cooking equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 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.

Observed banana pudding from an unapproved source, Isaacs Gourmet Drinks. PIC called supplier and supplier confirmed that they do not have a license to sell foods and the only license they have is a business license. COS: banana puddings set aside as not for sale and to be returned to supplier CA: Food shall be obtained from sources that comply with law. Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment.

Observed soap dispenser at main kitchen hand sink unable to dispense any soap. COS: soap refilled and able to supply soap CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.