TOUCHDOWN WINGS

Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces shall be cleaned and maintained between uses, in that rust was observed on interior on ice machine in the kitchen. PIC was advised to have unit serviced by a technician by 12/2/25v and send pictures to inspector.

Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing, where it is not exposed to splash, dust, or other contamination. Observed liquid from condenser leaking directly onto bottom floor area of prep top cooler next to reach in freezer and forming a pool of standing water. PIC was advised to have unit serviced by a technician by 12/2/25.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed utensils without handles used to dispense , white pepper and garlic powder and stored directly in said food items. COS: PIC had food worker remove said utensils.

Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Observed food containers/ equipment stacked while still wet on dish storage shelve above three compartment sink in dishwashing area.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of grease buildup on sides of deep fryers and a heavy accumulation of grease build up on ventilation hood filters above fryers in kitchen. Additionally, storage shelve under front food service area was observed with an accumulation of food residue. PIC was advised to have said areas cleaned and email pictures to inspector by 12/2/25.

CA: Food shall be safe, unadulterated, and honestly presented. Observed establishment preparing and serving Swai Fish for sale to customers instead of Catfish as stated on Menu and Menu Board. Swai fish was observed stored in walk in refrigerator and top area of prep top cooler in main food prep area. Operator was instructed to update MENU and Menu Board to reflect the change by 10/14/2025. Additionally, one can of personal use Volt energy drink observed stored in direct contact with ice for customer consumption in ice machine. Food worker removed said drink and discarded ice.

Observed two employees drinking out of water bottles in food prep area in main kitchen. 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.

CA: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 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.

Observed several food contact surfaces not maintained to prevent possible contamination , in that rust was observed on interior on ice machine, vegetable sink was observed with raw chicken pieces and interior of microwave was observed soiled with rust and encrusted food particles , all in the main food prep area. CA: Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned and maintained between uses.

Observed three moist wiping cloths stored on food prep table in main kitchen not stored in sanitizing solution between uses. CA: 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.

Observed two metal tongs and one plastic fork stored in containers of still water on food prep table and single service containers stored inside of spice bottles on dry food storage shelves in main kitchen. CA : Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) and In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed.

Observed food containers/ equipment stacked while still wet on dish storage shelve above three compartment sink in dishwashing area. CA : Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food.

Observed ceiling light fixtures in rear dry food storage and Drive through Service area missing protective covering. CA :Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed iron sponge inside of the hand sink and food debris inside the sink. CA: A handwashing facility may not be used for purposes other than handwashing. Iron sponge was removed.

Observed food employee (cooks) with wrist watch on while cooking/prepping food. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Wrist watch was removed and hands washed before proceeding to cooking.

Observed live baby roaches around the hand sink-next to the grill. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests. Informed person in charge to increase commercial pest services.

Observed dead roaches at the customer sitting area. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Informed person in charge to remove all dead roaches around the facility.

Observed in the Frigidaire freezer of open raw frozen chicken store above ready to eat food and raw breaded frozen shrimp, stored next to ready to eat food and above ready to eat food. COS: PIC moved raw shrimp from ready to eat food and stored raw frozen chicken below raw shrimp and ready to eat food. Additionally, observed in the WIC in cooler raw beef stored above shelled eggs. CA: Informed PIC to store shelled eggs above raw beef. Informed PIC that arranging each type of food in equipment so that cross contamination of one type with another is prevented

Observed uncovered cut leafy greens and vegetable eggs rolls in the bottom part of the Atosa cooler. CA: Informed PIC that food that are not actively cooling, shall be covered to protect from overhead contamination. COS: food items were properly covered.

Observed wet wiping cloth not stored in sanitizing solution between use. CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution. COS: Wet wiping cloth was placed in a bleach sanitizer solution.

observed food containers/equipment stacked while still wet. CA: Informed PIC that containers must stagger or slate containers/equipment to properly air dry.

Observed the surface of the dry sauce storage bottom shelves to be rusty (near cooking area). CA: Informed PIC to resurface or replace shelves.

Observed gasket of the walk in cooler, walk in cooler shelves, ice machine and inside of the microwave and the handle to be unclean. Also, observed the surface of the dry storage containers of cornmeal and other seasonings to be dusty and accumulated with food debris. CA: Informed PIC that nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Dishes and bus pans stored as clean had food particles.
Interior of the lid of the ice machine has some black build-up. (Repeat) COS-dishes pulled and cleaning re-initiated and lid of the ice machine being cleaned and sanitized.

Bleach used for sanitizing dishes and food contact surfaces was not an EPA registered sanitizer. COS-PIC purchased a bottle of Clorox bleach.
PIC shown the germicidal bleach on the Sysco website that can be ordered. CA: food contact surfaces including tables must be sanitized using an EPA registered sanitizer. NON-epa registered bleach can be used to deodorize and to clean floors.

Food in the Frigidaire freezer is not frozen solid. PIC advised to ensure that the door is closed when not in use.