FIRE WINGS AND HIBACHI

2-1B: .03(5)(c)Observed employee entering the kitchen from outside then proceeding to handle food items without washing hands first. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands before proceeding to prep food items.

8-2B: .07(6)(g)Observed chlorine sanitizer bottle with a concentration above the required ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade to require range of ppm per manufacturer.

12D: .04(4)(g)Observed lettuce being cut while still in package without being washed first. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: All lettuce was discarded.

13A: .02(1)(d)Facility not displaying most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inpsection report will be given for posting.

17D: .07(4)(b)Observed employee items (cellphones, cups) being stored in food prep areas. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items were relocated to designated employee area.

13A: .02(1)(d)Facility not displaying most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report will be given for posting.

18: .07(2)(m)Front door propped open upon arrival. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Front door was closed.

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that employees are aware of health policy. ***2nd consecutive violation of the same code provision 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)

4-2B: .05(7)(a)1Observed an accumulation of a moldlike substance on drink machine nozzles. ***3rd consecutive violation of the same code provision. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Observed wings, fries, and rice on time control without being marked with start and discard times. ***4th consecutive violation of the same code provision 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: All items were discarded.

8-2B: .07(6)(e)Observed chemical being used on food contact surfaces that is not approved through EPA. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Chemical was removed. Chlorine sanitizer will be used in facility.

1-2A: .03(2)No person in charge (PIC) present upon arrival There must be a person in charge on the premises of the food service establishment at all times. (Pf)

1-2A: .03(2)(a)-(l), (n)Today's unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

6-1D: .04(6)(i)Observed chicken wings, rice, and fries placed on time control without start/discard times or procedures. ***3rd consecutive violation of the same code provision 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: All items discarded.

12B: .03(5)(i)Employees not wearing hair restraints upon arrival. 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 (1/2"). (C)

15A: .05(6)(a)Observed walk in cooler with an ambient air temperature of 53 degrees. 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)

17D: .07(4)(b)Observed several employee items being stored on food prep areas. (ex. cellphones, drinks, hats) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)

2-1B: .03(5)(c)Observed both employees in kitchen putting on gloves without washing hands. Both employees touching their hair, clothes, and cellphones with gloves and not washing hands. Employees were asked to wash hands but did not. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)

2-2A: .03(2)(m)Person in charge cannot demonstrate in a verifiable manner that employees are aware of health policy. 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)

2-2B: .03(5)(j)1&2Observed employee eating and drinking in food prep area. 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)

2-2E: .03(6)PIC is not aware of procedures. 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. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed eggs being stored above produce in walk in cooler. Observed unwashed produce being stored above ready to eat foods ex. mushrooms over lettuce/cabbage. 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.

4-2A: .04(4)(c)1(iv)Observed several items such as fish being stored uncovered in stand-up cooler. Observed cut cucumbers being stored directly on rack in fridge. ***2nd consecutive violation of the same code provision Food must be protected from cross contamination by 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. (C)

4-2B: .05(7)(a)1Observed a mold like substance on drink machine nozzles. ***2nd consecutive violation of the same code provision. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Entire walk-in cooler is above 41 degrees. Ambient air temperature is 53 degrees. All foods range from 47 to 65 degrees. (ex. rice, cheese, eggs, milk etc) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

4-2A: .04(4)(c)1(iv)Observed food in stand-up cooler and stand-up freezer being stored uncovered. Food must be protected from cross contamination by 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. (C) Corrective Actions: All items were discarded.

4-2B: .05(7)(a)1Observed an accumulation of a moldlike substance in the drink machine nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles were cleaned and sanitized.

6-1D: .04(6)(i)Observed chicken wings/fries placed on time control without start and discard time. 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: All items were marked with start and discard times.

14A: .04(4)(k)Observed utensils being stored in room temperature/stagnant water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Utensils were removed to be cleaned and sanitized.

14C: .05(6)(r)Observed single use store bought sauce bottles being reused. Single-service and single-use articles may not be reused. (C)

17D: .07(4)(b)Observed employee items being stored in food prep areas. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items (cellphones, earbuds, drinks) were placed in designated employee area.

6-1D: .04(6)(i)Chicken wings placed on time control without being marked with start and discard time. 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: Chicken wings were discarded.

18: .07(2)(m)Front door propped open upon arrival. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Front door was closed.

2-2B: .03(5)(j)1&2Observed several cups and bottles being stored in food prep areas. 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: All drinks were removed and placed in designated employee area.

8-2B: .07(6)(g)Observed chlorine sanitizer concentration above 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to required ppm range.