Hot Wing Express

Observed chicken wings in prep top bottom holding at temperatures greater than 41F. Observed chicken wings and white rice in the walk-in cooler holding at temperatures greater than 41F. 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. PIC voluntarily discarded out items out of temperature.

Observed handwashing sink in employee bathroom and main kitchen lacking soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC placed handwashing soap at the handwashing sink in the employee bathroom and in the main kitchen.

Observed white rice in prep top bottom holding at temperatures greater than 41F. Observed several items in the walk-in cooler holding at temperatures greater than 41F. 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. PIC voluntarily discarded out items out of temperature.

Observed handwashing sink in bathroom and main kitchen lacking soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Must correct in 10 calendar 10 days.

Observed handwashing sink in bathroom and main kitchen lacking paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Must correct in 10 calendar days.

Observed several food items in the walk in cooler lacking proper date marking. Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. Must correct in 10 calendar days.

Observed facility lacking 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. Must post the most current inspection report.