Touchdown Wings

Observed Person in Charge (PIC) enter the main kitchen and drop chicken wings at the fryer without washing his hands again after leaving the restroom. PIC states he washed his hands in the restroom after fixing the toilet tissue dispenser. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and After touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; After engaging in other activities that contaminate the hands. Corrected on Site (COS): PIC washed his hands in the main kitchen.

Observed several containers of raw chicken wings tightly covered and stacked while in the cooling process inside the walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC unstacked the food containers and removed the cover to cool.

Observed several soiled single-use gloves inside the prep top cooler. PIC states the gloves are used to handle hush puppies, raw fish, and raw chicken. Single-use gloves need to be discarded after soiled. COS: PIC discarded ingle-use gloves. PIC placed tongs for each food item inside the unit with the handle up.

Observed employee's items stored next to customer's items throughout the main kitchen. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Person in charge relocated the items.

Observed raw hamburger stored in plastic container with sliced cheddar cheese. Also observed raw shelled eggs stored next to tomatoes inside the walk in cooler. Food shall be protected from cross contamination by:separating raw animal foods during storage, preparation, holding, and display from: 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. Person in charge separated the eggs and discarded the cheese,

Observed the person in charge not performing their duties to ensure foods are properly being stored correctly. Person in charge shall ensure employees are properly trained on storage and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring. Train staff on proper food storage, view food storage chart that is posted.

Observed the person in charge not performing their duties to ensure food contact surfaces are being sanitized. Person in charge shall ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train staff on proper wash, rinse and sanitize procedures.

Observed food containers and food items inside the hand sink near the three compartment. A handwashing facility may not be used for purposes other than handwashing. Employee removed items from hand sink.

Observed no paper towels at hand washing sink in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:Individual, disposable towels. Person in charge refilled the paper towel dispenser.

Observed person in charge and an employee only wash and rinse food utensil. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Person in charge setup the three compartment sink in order to wash, rinse and sanitize utensils.

Observed unlabeled chemical spray bottle and unlabeled spray jug in the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled the chemical containers.

Observed employee's medication stored next to customer's food items on storage shelf. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. Person in charge relocated the medication to designated area.

Observed numerous wet wiping cloths on countertop in main kitchen and in the front counter. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Person in charge charge placed cloths in sanitizer solution.

Observed employee's items stored next to customer's items throughout the main kitchen. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Person in charge relocated the items.

Observed frozen okra and frozen butterfly shrimp being stored inside the reach in freezer uncovered. 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. COS: Person in charge removed the food item from the cardboard and placed inside a stainless steel food container with a lid.

Observed the handle of the scoop directly touching the sugar inside the storage bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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. COS: Person in charge removed the scoop from the container. Ensure the handle is stored above the top of the food inside the container.

Observed several clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Coach employees to allow clean containers to air-dry before being stacked.

Observed employee only wash and rinse the pot of the rice cooker. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee re-washed, rinsed and sanitized rice pot of the rice cooker.

Observed 0 parts per million (ppm) of chlorine sanitizer inside the in use sanitizer bucket. Upon further review, the facility was using scented linen bleach, which is not allowed for food contact surfaces. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution:50-100 ppm. Person in charge remade the sanitizer to the correct concentration.

Observed several wiping cloths stored on food contact surfaces while wet. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration. Person in charge relocated wiping cloths to sanitizer buckets.