TOUCHDOWN WINGS

Observed food handler holding a cell phone with gloved hands in main kitchen. Food handler changed his gloves without washing hands, then continued to handle ready to eat foods. Observed food handler handle raw chicken with gloves hands, the food handler changed his gloved without washing his hands, then continued to handle ready to eat foods. CA: 1. 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS- employee washed hands.

Observed TCS foods stored improperly in prep top cooler. Observed raw ground turkey stored directly next to raw ground beef with the ground beef stored directly next to cooked bacon and ready to eat peppers. Observed raw chicken stored directly next to cheese. CA: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. COSS- education provided and PIC stored all food items according to its internal cooking temperature.

Observed wet wiping cloths stored on countertop at the time of inspection. CA: Wet wiping cloths shall be stored in sanitizer water solution when not in use.

Observed 6 bottles of eggs that were not in their original packaged not labeled at the time of inspection.

Observed 3 flies in the facility during the time of inspection. Flies were removed from facility. Facility was ordered to maintain back door closed and put on a pest control action plan to eliminate future pest activity.

Observed small gap under back door at the time of inspection.

Observed coolers gaskets in disrepair and unclean to sight and touch with an accumulation of food debris and black buildup at the time of inspection. Observed shelves in walk in cooler starting to rust. CA: All food and non food contact surfaces shall be smooth, durable and easily cleanable.

Observed food handlers touch their clothes and face with gloved hands several times during the inspection then continued to handle and prep food. 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS- PIC instructed food handlers to wash hands. Food handlers removed gloves and washed hands.

Observed TCS foods stored improperly in walk in cooler and prep top cooler. Observed 4 bottles of raw eggs stored above ready to eat cut onions. Observed raw chicken stored above shredded cheese and pickles. CA: TCS foods shall be stored according to its internal cooking temperature. COS- Education provided, PIC stored food correctly.

Observed bucket stored in hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS- bucket removed.

Observed food handler wash hands in prep sink. CA: employee shall wash hands in hand sink only. COS- employee washed hands in hand sink.

Observed several TCS foods being stored uncovered in cold holding units at the time of the inspection. CA: All TCS foods shall be stored covered except if the food item is cooling. COS- education provided and PIC covered food items.

Observed interior of ice machine with an accumulation of black build up. CA: Food and non-food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC unplugged ice machine and stated that the ice machine will be cleaned and sanitized before use.

Observed wet wiping cloths stored on countertop at the time of inspection. CA: Wet wiping cloths shall be stored in sanitizer water solution when not in use.

Back door propped open throughout inspection. CA: Discussed with PIC to keep doors closed to prevent pest entry. COS- door closed

Observed flies in main kitchen at the time of inspection. CA: Discussed with PIC to keep back door closed to prevent pest entry.

Observed coolers gaskets in disrepair and unclean to sight and touch with an accumulation of food debris and black buildup at the time of inspection.

Observed food handler wash his hands adjust his clothing then put on gloves and handle TCS food. Observed cook with gloved hands place raw chicken breast on grill top then grab hoagie bread and cheese and place it on the grill with the same gloved hand. 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 P and: After touching bare human body parts other than clean hands and clean, exposed arms; (vii) When switching between working with raw food and working with ready-to-eat food.

Most recent score of a "U" inspection not posted at the time of the inspection. Observed a 80 posted at the time of inspection. Ca: 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.

Observed food handlers changed multiple tasks without washing their hands in between each tasks. Observed food handler with gloved hands remove fry baskets from mop sink and touch mop drain then proceed to cut raw beef. COS food handler removes gloves when instructed and washes hands. Observed food handler with gloved hands handle raw meat then handle cooked meat. COS food handler removes gloves when instructed and washes hands. 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed raw beef patties being stored next to tarter sauce in the Avantco reach in cooler at the time of inspection. Ca: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) 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) 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. COS tarter sauce is relocated to separate shelf.

Observed multiple TCS foods not cold holding at 41F or below at the time of inspection. Observed cooked shrimp, cooked chicken pieces, raw beef patties and raw Lamb being stored in the Avantco reach in cooler not cold holding at 41F or below. Ca: 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. COS Food handler relocates TCS foods to the walk in freezer to rapidly cooler.

Observed cooked chicken wings being stored at room temperature in a plastic container underneath countertop. Discussed with person in charge that all TCS foods shall hot hold at 135F or above. Ca: 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.

Observed whole banana being stored on the cutting board at the time of inspection. Observed coke soda can being stored on the stainless countertop near raw beef. Ca: 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. COS food handlers relocate banana and coke soda can.

Observed two food handlers use the hand sink for filling containers with water. Ca: Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Observed several TCS foods being stored uncovered in cold holding units at the time of the inspection. Observed egg rolls and raw tilapia being stored in the Avantco reach in cooler. Observed slice tomatoes, raw chicken wings , cooked shrimp, and cooked chicken pieces being stored uncovered in the walk in cooler. Observed raw beef patties and raw lamb being stored uncovered in the Avantco reach cooler nearest the walk in cooler. 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 person in charge covers all uncovered TCS foods with lid.

Observed food handler washing a plastic container at the produce sink. Observed soda nozzles at the drive-thru soda machine and soda nozzles in the dining room area unclean to sight and touch with buildup. Ca: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS food handler wash rinses and sanitizes all unclean soda nozzles.

Observed multiple inactive wet wiping cloths being stored on countertops, cutting boards and throughout kitchen at the time of inspection. Ca: Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed ceiling tiles unclean to sight and touch with an excessive amounts of dust and debris. Ca: 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

Most current inspection report is not observed at the drive-thru window. Ca: 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed employee touch cell phone with gloved hand then started back prepping food with gloved hands. Observed employee wash hands, take gloves out of his pockets, blow in the gloves then put them on and started prepping food. Discussed with PIC that hands shall be washed after touching cell phones. Discussed with PIC that gloves shall never come from employees' pockets and employees shall never blow inside of the glove before putting the gloves on. COS- employee washed hands.

Person in charge was not on site at the time of inspection. No one was available to answer food service/ safety questions. Discussed with PIC that a person in charge shall always be available during hours of operation. COS- PIC stated that he just went to the store and just left the restaurant.

Observed several TCS foods stored uncovered in all coolers. Discussed with PIC that all food shall be stored covered.

Observed cell phone on food contact surface. Discussed with PIC that cell phones shall never be on or stored on food contact surfaces. COS- cell phone removed and surfaced sanitized.

Observed black build up on drink nozzles. Discussed with PIC that nozzles shall be cleaned regularly and by sight and touch to prevent buildup. COS- nozzles cleaned and sanitized.

Observed wet rags stored on countertop. Discussed with PIC that wet wiping clothes shall be stored in sanitizer water solution.