Wing Nuts

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control safety) foods stored in the prep cooler located by kitchen entrance door cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) had food employees remove the foods to the prep cooler located by the fryer. THIS IS THE SECOND REPEAT OF CODE VIOLATION. THIRD REPEAT WILL RESULT IN PERMIT SUSPENSION

8-2B: .07(6)(b)Oserved chemical spray bottles and two chemical containers not labeled. 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. (Pf) Corrective Actions: PIC had food employees label the bottles.

15A: .05(6)(a)Observed the prep cooler located by the kitchen entrance door held ambient air of 52.6F. 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)

6-1A: .04(6)(f)Observed raw philly steak, a container of cooked chicken, and pooled eggs cold holding above 41 in the prep cooler located by the rice cooker. Prep cooler by rice cooker held ambient air of 35.3F. Observed a large container of cooked chicken cold holding above 41F in the prep cooler located by the fryers. Observed a basket of raw chicken cold holding above 41F in the chest freezer. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded the pooled eggs and both containers of cooked chicken. PIC placed a lid on top of the philly steak to cool down rapidly and placed the basket of chicken in the walk-in-cooler.

6-1D: .04(6)(i)Observed facility not following the written time control procedures. Written time control procedures stated that facility will write the start and discard time. Facility is only writing the start time. Observed only one basket of chicken wings out of two on time control, labeled with a start 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: PIC (person in charge) labeled the wings with a discard time. PIC labeled the second basket of chicken wings with a start and discard time.

2-1B: .03(5)(c)Observed food employee touch raw philly steak with his gloves, remove soiled gloves, and then put on fresh gloves without washing his 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: PIC (person in charge) had food employee wash his hands.

17C: .07(2)(e)Observed wood used as food contact surfaces in the walk-in-freezer and walk-in-cooler. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

18: .07(2)(m)Observed the back exit door and the back exit screen door left open during food truck delivery. 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: Food employee closed the back exit door and screen door.

6-1A: .04(6)(f)Observed a container of cooked shrimp, a container of chopped cooked chicken, a container of shredded cheese cold holding above 41F in the reach-in-cooler located by the serving window. Observed a container of chopped cooked chicken and two containers of raw fish cold holding above 41F in the reach-in-cooler located by the fryer. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded the container of cooked shrimp, and the container of cooked chicken that was located by the grill. PIC removed the container of chopped chicken ( located in the reach-in-cooler by serving window), container of shredded cheese, and the two containers of raw fish to the walk-in-cooler for rapid cooling.

6-1D: .04(6)(i)Observed two basket of cooked wings, three bags of frozen French fries, and a container of cooked fries on time control not labeled with the start or discard time on the dry erase board as stated on the time control written procedures. 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: PIC (person in charge) had food employees write the start and discard time on the dry erase board.

14C: .05(6)(r)Observed multiple singe use hot sauce containers in reuse to store different sauces. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC discarded the single use hot sauce containers.