FRESH TOUCHDOWN WINGS

Observed cooked diced chicken (50F), Sliced cheese(48F), Cooked cut steak(54F) stored in small prep top cooler not maintaining a TCS food temp of 41F or below. COS: All items were discarded by PIC. Advised to use a temp log for cooler. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed floors throughout main kitchen unclean with heavy build up equipment. Corrective Action:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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. Advised to have deep cleaned.

Observed cooked shrimp stored next to raw fish, raw ground beef stored in between raw cut chicken and raw chicken stored next to French fries inside walk in cooler. Corrective Action: 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: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; Corrected onsite: Raw chicken was moved to the bottom shelf, French fries were moved to shelf away from raw meats, cooked shrimp was moved to the top shelf. DPH Just Store IT flyer was given to PIC.

Observed raw chicken wings stored in walk in cooler with lids on tight. COS- Lids were removed to obtain proper cooling method. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed inside of walk in cooler floor unclean with rust debris build up. Observed gaskets on the deep freezer in disrepair, gaskets on the walk in cooler unclean with black debris build up. Corrective Action:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned or resurfaced.

Observed floors throughout main kitchen unclean with heavy build up equipment. Corrective Action:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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. Advised to have deep cleaned.

Observed cook handling ready to eat food (burger bun) with bare hands. Corrective Action:511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

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. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P Corrected onsite- Food was discarded, hands were washed, gloves were put on and food was remade. Employee was educated on no bare hand contact for ready to eat foods.

Observed cooked shrimp stored next to raw chicken, raw ground beef stored on top of cooked diced chicken and eggs stored above ready to eat vegetables inside walk in cooler. Corrective Action: 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: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; Corrected onsite: ready to eat vegetable were discarded eggs were relocated to bottom shelf, cooked shrimp was discarded and raw chicken was relocated to bottom meat shelf next to raw chicken wings and across from raw shelled eggs. Cooked diced chicken was discarded and ground beef was relocated to shelf above raw chicken. DPH Just Store IT flyer was given to PIC.

Observed cook drinking a canned soda while preparing food at prep top. Corrective Action: 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.
2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Corrected onsite: Beverage was discarded hands were washed and sanitized before returning to work. Educated employee on proper eating and drinking while in kitchen.

Observed employee washing dishes at vegetable sink. Corrective Action: 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Corrected onsite: employee was educated on proper dish washing and instructed to use 3 compartment sink to wash dished. Employee complied.

Observed shelf lined with cardboard in main kitchen Corrected action: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Advised PIC to removed all cardboard from shelf units and carts.

Observed inside of walk in cooler floor unclean with rust debris build up. Corrective Action:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned or resurfaced.

Observed the outside of all sauce bowls unclean with grease build and black substance on the bottom of bowl. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrected onsite: outside of bowls were deep cleaned and sanitized before placing back in service. Advised to increase the cleaning frequency.

Observed floors behind fryers and under prep top table unclean with heavy build up. Corrective Action:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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. Advised to have deep cleaned.

No records available for time as public health control. Observed chicken wings sitting above fryer holding at 142F. Corrective Action: 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, 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, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) 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; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. Corrected onsite: Chicken wings were discarded and Time as a Public health form was given to PIC.

Observed onions stored on the floor in walk in cooler. Corrective Action: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Corrected onsite: onions were moved to shelf.

Observed inside of walk in cooler floor unclean with rust debris build up. Corrective Action:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned.

Observed floors behind fryers and under prep top table unclean with heavy build up. Corrective Action:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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

Observed PIC wash hands at hand sink without using soap. COS-PIC was instructed to rewash hands and use hand soap.

Observed cook drinking while preparing food at prep top. COS- Food Was discarded hands were washed and sanitized before returning to work.

Person in charge failed to insure proper cooling. Observed pans of raw chicken wings in walk in cooler cooling with lids closed tightly. COS- lids were removed to complete proper cooling method.

Current inspection report not posted.

Observed scoop handle for sugar in direct contact with sugar. COS- Scoop was removed from sugar bin. Advised scoops shall remain handle side up at all times.

Observed 2 knives stored between prep tops. COS- Knives were moved to dish pit.

No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Advised to purchase.

Observed surface under beverage machine unclean with heavy food debris build build up. Advised to have deep cleaned.

Observed inside of reach in freezer unclean to sight and touch. Advised to deep clean.

Observed floors behind fryers and under prep top table unclean with heavy build up. Advised in crease cleaning frequency. PIC moved equipment and cleaned behind fryer.

Observed Catfish on menu and Swai in the walk in cooler. Advised to update menu until catfish is in stock.

Observed PIC spraying Slash grill and oven cleaner over food items. COS- All food items in prep top coolers were discarded. Advised PIC when spraying chemicals all food items shall be covered the with impermeable covers.

Observed Raw Chicken 45F, Raw Beef 44F, Raw shrimp 46F not holding a TCS temp of 41 or below at small perp top cooler. Prep top ambient reading 47F. COS- Items were discarded.

No records available for time as public health control. Observed chicken wings sitting above fryer holding at 114F. COS- Fried Chicken wings were discarded and educated cook on proper TPHC procedures.

Observed cook drinking while preparing food at prep top. COS- Food Was discarded hands were washed and sanitized before returning to work.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomit or fecal matter onto surfaces in the food establishment nor is disinfectant present. Bleach designated for "laundry use" only present. COS- PIC purchased EPA approved disinfectant. Flyer was given to PIC.

Observed inside of microwave unclean with food debris on food contact surface. COS- Microwave was cleaned and sanitized.

Observed soda nozzles unclean with black substance in direct contact with soda. Advised PIC to increase cleaning frequency.

Observed PIC spraying Slash grill and oven cleaner over food items. COS- All food items in prep top coolers were discarded. Advised PIC when spraying chemicals all food items shall be covered the with impermeable covers.

Observed several food items stored on the floor in walk in cooler. COS- items were moved to shelf. Advised PIC food shall be at least 6 inches (15 cm) above the floor.

Observed employee with no hair restraint with hair longer than 1/2 inch. COS- hair restraint was placed on.

Observed sanitizer solution for wiping cloths not reading a measurable amount of sanitizer. COS- wiping cloths were removed and sanitizer solution was remade to read 100ppm Cl.

Observed rodent droppings on can goods in dry storage area. COS- cans were cleaned and sanitized before returning to shelf. Advised PIC to increase pest control.

No Thermometer was available at time of inspection. Advised to purchase thermometer.

Observed leak at faucet at the vegetable sink. Faucet has constant drip.

Current inspection report not posted.

Observed 2 knives stored between prep tops. COS- Knives were moved to dish pit.

Observed 2 single use cups used to scoop dry goods. Single-service and single-use articles may not be reused COS- Single use cups were discarded.

Observed small prep top cooler not holding TCS food at 41 or below. Advised to have serviced and placed out of order until serviced.

Observed cardboard on shelf under prep top and on top of deep freezer. COS- Cardboard was removed.

Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated ware washing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed ventilation hood unclean with heavy grease build up. Advised to increase cleaning frequency.

No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Advised to purchase.

Observed surface under beverage machine unclean with heavy food debris build build up. Advised to have deep cleaned.

Observed floors behind fryers and under prep top table unclean with heavy build up. Advised in crease cleaning frequency. PIC moved equipment and cleaned behind fryer.

Observed floors in main kitchen behind prep top coolers unclean to sight with heavy food debris build up. COS- prep top coolers were moved and floors were cleaned.

Observed floors under dry storage shelves unclean with heavy food debris build up. COS- shelf unit was moved and floors were cleaned. Advised PIC to increase cleaning frequency.

Observed coleslaw(51F), Raw Chicken(47F), Tilapia (48F), Raw Shrimp (49F) and catfish (50F) large prep top cooler not holding a TCS temp of 41F or below. COS- PIC discarded all items. Advised PIC NO TCS FOODS SHALL BE STORED IN LARGE PREP TOP UNTIL SERVICED.

Observed cook eating pork skins while preparing ready to eat food. COS- Cheese steak was discarded, gloves removed, hands were washed and sandwich was remade. Pork skins were removed from kitchen.

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 nor is disinfectant present. Bleach designated for "laundry use" only present. COS- PIC purchased EPA approved disinfectant.

Observed inside of microwave unclean with food debris on food contact surface. COS- Microwave was cleaned and sanitized.