K Wings

Observed that there was no handwashing sign at the hand sink.

Observed that there was no handwashing sign at the handsink.511-6-1.07 (3)(d) A sign that notifies food employees to wash their hands shall be posted at all handwashing sinks.

Observed employee eating in a food preparation or other restricted area. 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. CA: Advised PIC to instruct employees to eat only in designated areas.

Observed sanitizer bottle not labeled in generic container. Sanitizer also too strong. CA: Advised PIC to label sanitizer and to dilute sanitizer before use.

Observed light coming through bottom of back door. (iii) Solid, self-closing, tight-fitting doors. CA: Advised PIC to get a weather strip to seal back door from rodents and pests

Observed bug, rodent droppings, and bug traps throughout kitchen area. Observed live insect crawling on back wall. CA: Advised PIC to remove unnecessary clutter to destroy harboring conditions, clean floors frequently, and to increase pest control.

Observed RIC with ambient temperature above 41. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CA: Advised PIC to rearrange items to allow fan to work properly.

Observed missing cove base and holes in the wall in kitchen area. Observed build up on floors and walls throughout facility. CA: Advised PIC to fix cove basing and holes in wall and to also frequently clean floor and walls

Observed time control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit (sliced tomatoes 46 F, sliced lamb 48 F, cut lettuce 45 F, and etc.) at the prep top and reach in cooler . 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. PIC moved food item into a reach in cooler.

Observed 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. A food establishment shall have 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 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. PIC will ensure facility has procedures for employees to follow when responding to vomiting or diarrheal events.

Observed restroom messy and unpleasant. 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