WINGS N GRILL

Observed a container of ketchup and teriyaki sauce in the reach in cooler without a common name. CA: (d) Food Storage Containers, Identified with Common Name of Food. 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. COS: PIC labeled the food items.

Observed multiple boxes of oil and hot sauce stored directly on the floor in dry storage area. CA: (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. COS: PIC removed boxes from the floor and place in a designated area.

Observed cardboard and clear tape lining the shelves in the dry storage area. CA:Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Advised PIC that cardboard is not an approved shelf liner as it is not cleanable or durable.

Observed raw fish stored next to boxes of sauce in the walk-in cooler and raw beef stored next to raw shell eggs in the prep top cooler.

CA:(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:

(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: PIC relocated the raw beef and was advised to also relocate the raw fish to prevent potential cross-contamination. Provided the “Just Store It” information sheet

Drain flies were observed near the 3-compartment sink.

Advised the PIC to contacting pest control

Observed carboard being used to line shelves CA: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 that cardboard is not an approved shelf liner as it is not cleanable or durable. Recommended removing the cardboard to maintain proper sanitation.

Observed cooked chicken wings holding in a basket above the fryer below 135F. CA: Time/Temperature Control for Safety Food, Hot foods shall be held at 135F or above. COS: PIC was instructed to reheat wings to 165F but we missed the temperature reading.

Observed TCS food cold holding above 41F on the prep top cooler. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC placed the TCS foods (shrimp, cream sauce) in the RIC uncovered to cool down to 41F or below.

Observed cooked chicken wings holding in a basket above the fryer below 135F. CA: Time/Temperature Control for Safety Food, Hot foods shall be held at 135F or above. COS: PIC was instructed to reheat wings to 165F but we missed the temperature reading.

Observed black build up on and in the ice maker. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC voluntarily discarded the ice in the ice machine and to begin cleaning and sanitizing the machine.

Observed cooling raw chicken wings in reach in filed above fill line.

COS: PIC separated into smaller portions to allow faster cooling.

Observed Food service employee in kitchen making food without hair restraint.

Observed cardboard being used as a map in fryer area.

floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, non absorbent and easily cleanable.