Touchdown Wings

Observed failure to properly date mark TCS food items that were prepped in house and were held for more than 24 hours in the WIC (onions, shredded beef). (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf PIC advised to date mark food items the day they were prepped.

Observed failure to use approved thawing methods, observed raw chicken at 54F in meat sink that was being thawed. (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC put running water of 70For below on chicken.

Observed failure to maintain in-use utensils with handles above food. Observed scoops buried in bins of flour and sugar with handles touching the food. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2.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; PIC placed handles above food.

Observed in walk in cooler ready-to-eat potentially hazardous (cooked chicken, beef) food held more than 24 hours not date marked according to earliest date of opening/preparation. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. PIC instructed again proper ways to date mark.

Observed in all the food containers of flour, sugar, and breading scoop handle buried in foods. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed, washed and sanitized scoops.

Observed walk in freezer building condensation on the ceiling and ice blocks on the door, floor and on the boxes of foods. PIC advised to place a work order for a maintenance, immediately.

Observed several stored foods in reach in cooler uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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. PIC covered foods.

Observed in walk in cooler ready-to-eat potentially hazardous (cooked chicken, beef) food held more than 24 hours not date marked according to earliest date of opening/preparation. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. PIC provided the dates.

Observed employee cooking with no hair restraint when I walked into the kitchen. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed splatters and accumulation of residues on kitchen equipments. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC instructed to clean and keep clean.

Observed ready-to-eat potentially hazardous (cooked chicken, beef) food held more than 24 hours not date marked according to earliest date of opening/preparation. CFSM provide the date the meats were cooked.

Observed Food items (inside squeeze bottles and food containers inside the walk in cooler) were not identified with the common name of the food item . I had CFSM label all unlabeled food containers.

Observed potentially hazardous (chicken wings) food thawed at room temperature in meat prep sink and in cardboard boxes on floor. CFSM turned on the cold water in meat prep sink and had work move two boxes of chicken inside walk in cooler=

Observed food (two boxes of chicken) stored on floor. CFSM had employee moved boxes of chicken inside the walk in cooler.

Observed Wet wiping cloths not stored in sanitizing solution between uses. CFSM moved wet cloths to the sanitizing bucket.

Observed live flies in kitchen. Must keep rear door closed until you can obtain a screen door that fit the door casing. CFSM Closed the door.

Outer openings not protected due to their rear screen door not properly fitting the door casing. Screen door do not fit the rear dood. Must obtain within 10 days a tight fitting screen door for the rear exit door.

Observed an in-use utensil (two knives) stored in crevices between equipment in between uses. PIC removed the knives and placed them in the dishwashing sink.

Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used.