WINGS & PHILLY

Observed grease accumulated under cooking equipment. Observed grease accumulated on kitchen floor. Observed wall soiled with accumulated grease. Observed wall soiled with accumulated food debris.

Observed red and yellow sauce bottles with accumulated food debris on the exterior surfaces.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Discussed with the owner that bottles shall be washed, rinsed and sanitized between uses.

Observed 3 packages of deli-meat with no date marking. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: one package was voluntarily discarded and the other packages were date marked.

Observed employee putting on a hair net and apron before opening the cold holding unit and proceeding to wrap food products with plastic wrap. CA:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. After touching bare human body parts other than clean hands and clean, exposed arms.

Observed employee wash hands in the 3-compartment sink with no soap. Cleaning Procedure.

Except as specified in paragraph 4 of this subsection, 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.

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:

Rinse under clean, running warm water; Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

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

Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure,

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;

Thoroughly rinse under clean, running warm water;

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

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.

Observed a single used glove was observed stored inside a plastic container holding raw chicken. The Person in Charge (PIC) stated the glove is routinely used to handle the chicken during preparation.

CA: If used, single-use gloves shall be discarded when damaged or soiled, or when interruptions occur in the operation.

COS: Glove was removed from container with raw chicken and voluntarily discarded.

Observed food handler wash hands in 3-compartment sink. CA: 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Observed grease accumulated under cooking equipment. Observed grease accumulated on kitchen floor. Observed wall soiled with accumulated grease. Observed wall soiled with accumulated food debris.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.