J BUFFALO WINGS

2-2A: .03(2)(o)Employee was not informed in a verifiable manner of their responsibility to report health conditions or activities related to food-transmissible diseases to the Person in Charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employee health reporting requirement was reviewed with the employee.

10D: .04(7)(b)Swai is incorrectly listed as catfish on the menu. 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)

15B: .05(3)(h),(i)Test strips used to measure chlorine sanitizer concentration are expired (2025). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(d)An accumulation of debris on nonfood-contact surfaces. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

17C: .07(5)(a),(b)1,2,3An accumulation of debris on ceiling tiles and coved base. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2B: .03(5)(j)1&2Employee drink in an unapproved container (water bottle) stored on shelf above bulk sugar container. Employee stated they drink water while they are working/cooking in the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drink discarded.

2-2D: .06(2)(o)1. Access to the front of house hand sink was blocked while employee was prepping individual containers of sauce. 2. A measuring cup was stored in the front of house hand sink after employee was finished prepping sauces. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf). A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items removed; hand sink made accessible. //

12A: .04(4)(r)Food packages stored under ice/water leak in the walkin freezer. // Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

15A: .05(6)(a)Observed ice/water leak in the walkin freezer. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed flour pans for breading raw chicken and raw seafood stored over ready to eat sauces (separate pans of flour for each raw meat). Observed bowl of water/flour used for dipping raw chicken into stored above unwashed onions. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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. Corrective Actions: Bowl of water/flour for raw chicken and containers of flour for raw chicken and raw seafood were relocated and properly arranged to prevent cross contamination.

6-1C: .04(6)(d)1 container of cooked chicken did not cool to 70F within 2 hours. 4 containers of rice that had been mixed with seasonings not cooling at a rate fast enough to reach 41F within 4 hours. Cooked shrimp and cooked Philly cheese steak not cooling at a rate fast enough to reach 41F in 6 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Cooked chicken discarded. Rice, cooked Philly cheese steak, and cooked shrimp were moved to the walk in freezer.

6-1D: .04(6)(i)At time of inspection, observed cooked rice, cooked chicken wings, and raw chicken wings stored on a 4 hour time control with time stamps that that were past the discard time. Per cook, foods had been on time control for less than 4 hours and he had forgotten to mark the new time stamps. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the correct start and discard times.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken, cooked shrimp, cooked Philly cheesesteak, and mixed rice. Cooked chicken cooling at room temperature for more than 2 hours. Cooked shrimp and cooked Philly cheesesteak cooling in the prep line cooler where high levels of worker activity are occurring. Mixed rice cooling in large, deep, plastic containers while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooked chicken did not cool properly and was discarded. The remaining food items were still in the cooling process and moved to the walk in freezer to rapidly cool. Discussed placing foods in smaller portions and cooling in the walk in freezer.

12C: .04(4)(m)Observed wet wiping cloths stored in chlorine sanitizer buckets with a concentration less than 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer remade to a concentration of 50-100ppm.

17D: .07(4)(b)Observed employee food stored over customer food in the walk in freezer. Observed cooked chicken intended for customers cooling on the employee designated shelf. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee food was moved to the bottom shelf. Cooked chicken discarded because it did not cool properly.