Country Wings II

Inspector notes: Observed multiple single-service plastic jugs originally used for sauce, used for service being used in main kitchen area. Rule:

Inspector notes: Observed improper thawing methods used in which chicken wings were thawing in sitting water in 3-compartment sink. Rule:

Inspector notes: Observed employee wash and rinse food container without a sanitizing step. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Employee sanitized dishes.

Inspector notes: Observed raw bacon stored above ready to eat food including lettuce and hoagie rolls in reach-in cooler. Observed a bag of hoagie rolls stored directly on top of a bowl of raw chicken tenders with plastic wrap on top in reach in cooler. Rule: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and...

Inspector notes: Observed several time/temperature control for safety food holding at temperatures greater than 41*F (See Temperature Log). 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. Food items were within the 4-hour cooling period and were placed in the reach-in freezer for rapid cooling.

Inspector notes: Observed facility lacking a small-diameter probed thermometer for checking food temperatures. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Person in charge placed order for new thermometer.

Inspector notes: Observed improper cooling methods utilized for the chicken tenders and boneless chicken in the reach-in freezer. Observed food items being fully and tightly packed in containers. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Food employee separated food into smaller portions.

Inspector notes: Observed improper thawing methods used in which chicken wings were thawing in sitting water in 3-compartment sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The ti...

Inspector notes: Observed raw bacon stored above ready to eat food including lettuce in reach-in cooler. Rule: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb...