Wing Town

Observed cooked chicken wings (123 F) below 135 F inside a stainless steel pan near the frying area. The wings were not inside the fryer basket, where they were able to maintain at 135 F or above. All hot-hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Wings discarded.

Observed the in-use sanitizer bucket in the main kitchen dispensing 25 parts per million (ppm). A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution between 50-100 ppm. Corrected on Site (COS): PIC remade the sanitizer solution to the appropriate level.

Observed time/temperature control for safety food item (pooled eggs) stored above 41 F inside the bottom of the prep top cooler. The pooled eggs were 50F and per the person in charge the eggs were made 4 hours ago. Per the PIC the pooled eggs have not been outside of the unit for any period of time. 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. COS: The food item was discarded.

Observed no hand soap at the hand sink in employee's restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge refilled soap dispenser.

Observed an employee prepping food while wearing a bracelet on her wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove the bracelet from the wrist and the food handler must wash her hands before proceeding to prepare/handle food.

Observed an employee drying a food-grade bowl without allowing the bowl to air dry before using it to prep food. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Re-wash, re-rinse, and re-sanitize the food-grade bowl and allow the bowl to air dry before using.

Observed employee cell phones on counters in food prep areas; employee jackets stored over single-use cup lids in the storage area; and employee food items stored around closed packaged consumer food items inside of the reach-in freezer. Employee items must be stored away from food, single-use items, clean equipment/utensils, and clean linen. Designate an area for employees to store their items to keep their items separate from consumer foods/goods.

Observed no paper towels in the employee restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Please replace paper towels in the employee restroom.

Observed employees cooking at the grill and the fryer with no hair restraint. 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. Employees put on a hair restraint.

Observed the side door of the dumpster open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Please keep the doors of the dumpster closed.

Observed a package of sausage in the reach-in cooler being stored above a food grade container of raw chicken tenders. 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. COS: Person in charge (PIC) removed the package of sausage and placed in reach-in cooler for employees.

Observed a metal pan being stored in the handsink next to the three compartment sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge (PIC) moved pan to the three compartment sink.

Observed employee working the fryers and prepping food while wearing a bracelet on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed bracelet.

Observed a gap at the bottom of the back door that is allowing light to come into the facility from outside big enough for pests to enter. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Place a new threshold/seal at the bottom of the door.