U Love Wings

18: .07(2)(m)Observed the backdoor propped open at the beginning of inspection. Outer openings shall be protected. Corrective Actions: The person in charge closed the door.

15C: .05(7)(a)2,3Observed old food residue inside of the reach-in cooler and gaskets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Employee cleaned the reach-in cooler and gaskets.

17D: .05(2)(n)Observed grease is leaking from the right-hand side of the vent hood. Facility was using a container to catch the drippings. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. (C)

18: .07(5)(k)Observed insect pest inside of the reach-in cooler. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: The person in charge removed pests and had employee clean the reach-in cooler.

4-2B: .05(7)(a)1Observed the ice machine had an accumulation on a black-like substance on the interior portion of the machine. Food contact surfaces shall be cleaned to sight to touch. Corrective Actions: The PIC cleaned the ice machine.

2-1B: .03(5)(c)Observed employee go outside and come back into the main kitchen and close the prep top cooler lid prior to washing hands. 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) Corrective Actions: Employee washed hands after touching the prep top cooler lid. Lid was cleaned.