WINGS & SEAFOOD

Observed spray bottle and water bottle stored with cleaning chemicals with no label for identification. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name. COS: CFSM labeled all containers of cleaning chemicals.

Observed grease and food build on floors throughout facility, especially under and behind equipment at cookline. Observed food buildup and debris on floors of walk-in cooler. CA: Physical facilities such as floors and walls shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. COS: CFSM will assign employees to clean and sanitize floors throughout facility. This will be rechecked.

Observed grease buildup on hood filters and back of range hood at cookline. CA: Ventilation hood systems and filters shall be cleaned so they are not a source of contamination by dust, dirt, and other materials. COS: CFSM will schedule licensed professional for proper cleaning and sanitizing of hood and filters. Health Dept will recheck.

Observed personal cell phones stored on food pre tables in kitchen area CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: CFSM had employees remove all cell phones and relocate to office area. Tables were properly sanitized.

Observed bleach solution without the proper parts per million. CA: Discussed proper parts per million for bleach cleaning solution. PIC added bleach to adjust parts per million in the solution for proper sanitization.

Observed excessive food debris buildup on scoops used for sugar and corn starch bulk containers. CA: CFSM removed utensils and had the scoops cleaned.

Observed bowl of French fries and can of tomato paste held for 24 hours without proper date marking after opening/prepping. CA: CFSM discarded foods and discussed proper date marking.

Observed boxes of chicken wings stored on ground in walk in freezer. CA: CFSM had boxes of chicken stored at least 6 inches above floor in walk in freezer.

Observed plastic on vent hood peeling and flaking above grill cook area. CA: CFSM was notified and will have peeling plastic removed.

Observed bowl of cooked french fries on counter not labeled with start time or temperature. PIC was unable to provide log showing start time or temperature. Corrective Action: Discussed and educated PIC on proper use of time as a public health control. The cooked french fries were found to be at 160 deg F; therefore, food service employee logged the starting time and temperature in temperature log. PIC will educate and train all food service employees on proper use of time.

Observed accumulation of frozen condensation on outside of frozen boxed food items in walk-in freezer. At the time of the inspection, no items appeared to be directly contaminated. Corrective Action: PIC will designate employee to remove all food items from their boxes and store away from condensation leak. The freezer will be serviced by a licensed professional to prevent leak but facility will use pan to catch any leaking water until corrected. This will be rechecked by the Health Department.

Observed unapproved plastic bags being used for food storage. There were several grocery bags filled with raw chicken in walk-in freezer. Corrective Action: Discussed discontinuing use of unapproved containers to store food items. Grocery bags are not food grade or approved for food storage when items are not inside single-use container. PIC was provided with suggestions for FDA approved food storage bags. The Health Department will recheck the facility in one month to ensure all food items are being stored in approved containers or bags.

Observed equipment in poor condition with broken handles and openings (rice cookers.) Corrective Action: Discussed maintaining all equipment in good repair with PIC. PIC will repair/replace any equipment found to be in poor condition.

Observed grease and food debris build-up throughout kitchen. Corrective Action: PIC will clean kitchen of grease and food debris buildup, and clean facilities, equipment, etc. at a frequency to ensure cleanliness of kitchen is maintained.

Observed raw chicken wings not cooked to a minimum temperature of 165 deg F for 15 seconds. Food service employee did not check cooking temperature after cooking. Corrective Action: PIC was notified. The chicken wings were placed back in the fryer and fully cooked to 190 deg F.

Observed bowl of cooked french fries and cooked chicken wings on counter top not labeled with starting time or temperature. PIC was unable to provide log showing the starting time or temperature. Corrective Action: All food items were discarded. Discussed and educated PIC on proper time procedure and labeling.

Observed several risk factors out of compliance at the time of the inspection. Person in charge was unable to demonstrate knowledge and could not respond correctly to questions as they related to the food service operations conducted at the establishment including cooking temperatures and proper procedures for manual washing. Person in-charge also failed to perform duties by ensuring all employees are properly trained and following food safety practices in the food service establishment. Observed food service employee cooking raw animal foods without checking cooking temperatures. Observed raw chicken stored in unapproved bags in walk-in cooler. Observed food service employees preparing personal food in kitchen at the start of the inspection. Observed personal food items stored throughout facility, including reach-in coolers and walk-in coolers. Observed personal items (multiple containers of gummy vitamins) stored next to condiment containers on food service counter. Observed rear kitchen door propped fully open without screen or any form of protection to outer opening. Corrective Action: Discussed proper cooking temperatures and educated PIC on regularly checking food temperatures. Discussed proper procedures for manual washing. Discussed using approved containers or food-grade bags for proper storage of food items. Discussed limiting storage of personal food items and personal items throughout facility. Discussed keeping outer openings protected from entry of pests and rodents.

Observed CSFM not fulfilling responsibilities required to address at risk items and demonstrate proficiency in active managerial control during the time of inspection. Corrective Action: CFSM was made aware of all at risk items and the responsibilities of the CFSM. CFSM will correct all at risk items and retrain all food service employees.

Observed handwashing sink blocked with dirty rubber gloves and brillo pad for grill cleaning. Corrective Action: PIC was notified. The items were removed from the sink and sink was properly cleaned and sanitized for use by food service employees for handwashing.

Observed processed ready-to-eat, potentially hazardous foods (bulk bag of mexican cheese) held more than 24 hours not properly date marked after opening. Corrective Action: Discussed proper date marking with PIC and cheese was discarded. PIC will retrain food service employees on proper date marking procedures.

Observed ready-to-eat potentially hazardous TCS food prepared on-site (yum yum sauce) and stored in walk-in cooler for more than 24 hours without date marking or label. Smaller single-serving cups of the sauce were stored in front service cooler without date marking or label. Corrective Action: Discussed date marking and labeling requirements with PIC. Because these were greater than 24 hours old, the bulk container of yum yum sauce and individual serving cups were discarded.

Observed significant grease build-up on hood ventilation system in main kitchen with dripping. Per sticker on hood, the hood was last cleaned in March 2024 and was due for another cleaning in September. Corrective Action: Discussed importance of regularly scheduled cleaning of the hood ventilation system with PIC. PIC will contact cleaning company to have it cleaned this week. This will be rechecked by the Health Department.

Observed scoop for MSG stored on shelf with build-up and debris above bulk container. Corrective Action: The scoop was brought to the sink to be properly washed, rinsed and sanitized. PIC educated on proper storage of in-uste utensils.

Observed cup floating in large bulk container of seafood sauce prepared in facility. Corrective Action: PIC removed the cup. Discussed use of an approved utensil and proper storage to prevent contamination between uses.

Observed single-use cups being used as a utensil in bulk salt and bulk MSG containers. Observed single-use foam cups being used to hold salt and MSG on counter top for use. Corrective Action: Discussed restricting single-use articles for only single use only with PIC. All single-use items were discarded. PIC will use approved utensils and storage containers for food items.

Observed several bottles of house made Yum Yum Sauce in reach-in cooler and walk-in cooler without date marking. Observed large containers of yellow and red liquid without date marking or label. Corrective Action: PIC was notified and educated on date marking and labeling procedures. Handouts were provided. These items were date marked and placed back in the cooler. PIC to train employees on date marking and labeling.

Observed handle of scoop submerged in bulk container of flour. Corrective Action: PIC was notified and educated on proper storage of in-use utensils. The scoop was adjusted by food handler with handle above the top of the flour in the container.

Observed single-use plastic bowl floating in large bucket of soy sauce. Corrective Action: PIC was notified and educated. The plastic single-use bowl was discarded. PIC educated on using only approved utensils. Single-service and single-use articles cannot be reused.

Observed single serving tartar sauce cups stored in container with raw shell eggs of prep top. Observed raw shell eggs stored over containers of raw produce (onion, celery) in walk-in cooler. Observed opened bag of raw beef stored over raw fish. Corrective Action: Discussed proper separation of raw animal products from fully cooked items and educate on cross contamination. The tartar sauce cups were discarded. The raw shell eggs were relocated to the bottom of shelf, away from ready to eat and fully cooked foods. The raw beef was relocated.

Observed pan of chicken wings not labeled with start time or temperature. Corrective Action: Discussed and educated PIC and food handlers on proper time procedure and labeling.

Observed several risk factors out of compliance during time of inspection. Observed food service employee receiving delivery without checking temperature. Observed food service employee removing gloves and changing tasks without washing hands. Observed employee food (pizza) stored on top of rice in main kitchen area. Observed handwashing sink blocked by plastic lid and second handwashing sink in main kitchen turned off. Observed dairy items (sliced and shredded cheeses) without date marking in reach-in cooler and walk-in cooler. Observed large buckets of yellow and red liquids in walk-in cooler without labels.

Corrective Action: Educated PIC on food safety practices, including checking temperatures and inspecting items at delivery, when to wash hands, keeping all handwashing sinks accessible at all time, proper storage of employee items in main kitchen and storage areas, proper date marking, and labeling food and drink items with their common name when not in their original container. All food service employees must be re-trained on food safety regulations to ensure compliance with the food code.

Observed CSFM not fulfilling responsibilities required to address at risk items and demonstrate proficiency in active managerial control during the time of inspection. Corrective Action: CFSM was made aware of all at risk items and the responsibilities of the CFSM. CFSM will correct all at risk items and retrain all food service employees.

Observed significant grease build-up on hood ventilation system in main kitchen with dripping. Corrective Action: Discussed importance of regularly scheduled cleaning of the hood ventilation system with PIC. PIC states they have a company scheduled to clean the hood next week. This will be rechecked by the Health Department in one week.

Observed several TCS foods held above 41 degrees in prep top cooler. CA: Discussed proper cold holding with PIC. PIC placed sliced cheese and raw chicken in walk in cooler for cooling and PIC discarded the cooked lamb.

Observed bleach solution without the proper parts per million. CA: Discussed proper parts per million for bleach cleaning solution. PIC added bleach to adjust parts per million in the solution for proper sanitization.

Observed employee bathroom door open in main kitchen area. CA: PIC will keep door closed and install a self-closing mechanism for bathroom door.

Observed multiple TCS foods held above 41 degrees F in prep top cooler. CA: PIC disposed of TCS foods held above 41 degrees F. PIC will have cooler repaired and will contact Environmental Health Department to have cooler rechecked.

Observed French fries held below 135 degrees F. CA: PIC revealed French fries were cooked less than 2 hours before being held. PIC reheated fries to 135 degrees F for proper hot holding.

Observed several at risk factors out of compliance during time of inspection. CA: Educated on risk factor items with PIC. PIC will correct and have corrected all risk factor items of concern.

Observed CSFM not fulfilling responsibilities required to address at risk items observed during the time of inspection. CA: CSFM was made aware of all at risk items and the responsibilities of the CSFM. CSFM will correct all at risk items observed.

Observed employee personal drink without a single service container, lid, and straw in food prep area. CA: Employee drink was removed from food prep area.

Observed handwashing sink blocked and inaccessible. CA: PIC removed items blocking handwashing sink.

Observed paper towel dispenser stocked improperly with paper towels preventing hand drying. CA: PIC adjusted paper towels within the dispenser in order for towels to be properly dispensed for hand drying.

Observed broken pipe under hand washing sink that prevented the sink from being used at time of inspection. CA: discussed repairing pipe with pic

Observed spray bottle stored with cleaning materials with no label for identification. CA: PIC to label spray bottle and all other cleaning materials not in their original containers.

Observed multiple cleaning materials and pesto control chemicals stored adjacent to food product in dry storage area. CA: PIC will separate chemicals from food product and assign designated areas for each.

Observed several food containers without labels for identification. CA: PIC will label all food containers without identification.

Observed handles of scoops submerged in bulk food items, single service cups in bulk food items and floating in soy sauce buckets, and in-use tongs stored hanging below stove top on pipe covered in grease and food debris.

Observed sheets of cardboard stored under food items and equipment. CA: PIC removed and disposed of all cardboard sheets placed under food items and equipment.

Observed vegetable sink in need of repair. Observed block of wood being used to support piping underneath vegetable sink. CA: PIC will have vegetable sink repaired and have the block of wood removed from underneath vegetable sink.

Observed grease and food debris buildup throughout kitchen. CA: PIC will clean kitchen of grease and food debris buildup, and clean facilities, equipment, etc. at a frequency to ensure cleanliness of kitchen is maintained.

Observed portable fan being used in food prep area covered in food debris buildup. CA: PIC will have fan cleaned.

Observed employee and customer bathroom doors held open. The employee bathroom was left open in food prep area and lacks self-closing mechanism. CA: PIC will ensure bathroom doors are shut and will ensure employee bathroom is capable of self-closing.

Observed trash and buildup on grease trap. CA: PIC will ensure grease trap is free of debris and buildup.

Observed dust buildup on ceiling tiles and air vents in food prep area. CA: PIC will ensure ceilings are free of dust buildup and broken or removed ceiling tiles.