C&C Wings N Grill

1-2A: .03(2)At the beginning of inspection, there was no person in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge joined after the inspection had started.

2-1B: .03(5)(c)Employee adjusted clothing and picked up their phone prior to washing their 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 was coached when to wash hands. Employee washed hands.

2-2A: .03(1)(c)2,3,17Observed the person in charge was not able to demonstrate their knowledge of foodborne illnesses. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The person in charge was coached on their employee health policy and their requirements.

2-2B: .03(5)(j)1&2Observed an open cup on the counter, observed a water bottle on the prep table and observed a food employee chewing gum in the main cooking area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded. Employee removed gu.

2-2D: .07(3)(b)Observed there was no paper towels at the handwashing sink next to the fryers in the main kitchen. A hand drying provision shall be provided at all hand washing sinks. Corrective Actions: Employee restocked paper towels.

6-1D: .04(6)(i)Observed there was no begin or end time label on the cooked wings or frozen fries. 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: The person in charge put time stamps on food.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed an open box of raw fish stored above peas and carrots and raw shrimp stored above containers of broccoli in the walk-in freezer. Food shall be separated and protected. Corrective Actions: Employee rearranged food.

1-2A: .03(2)The PIC was not present at the beginning of inspection. A person in charge shall be onsite at all times. Corrective Actions: The PIC was onsite by mid point of the inspection.

2-2D: .06(2)(o)Observed the hot water was not working at the handwashing sink in the main kitchen. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: The person in charge fixed handwashing sink so that it provided hot water.

2-2B: .03(5)(j)1&2Observed multiple unapproved water bottles stored on prep tables in the main kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The PIC discarded water bottles.

10D: .04(4)(d)Observed multiple squeeze bottles that were not labeled. Working containers shall be labeled with their common name or otherwise identified. Corrective Actions: The person in charge labeled squeeze bottles accordingly.

11C: .04(6)(c)Observed shrimp improperly thawing in water in the meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge turned the water on so that the shrimp was submerged in running water.