Wings & Seafood

Inspector notes: Person in charge could not respond correctly to the questions as they related to the food service operations conducted at the establishment. PIC was unable to give inspector correct cooking temperatures. PIC was unable to give correct food storage for walk in cooler. PIC was unable to provide temperature measuring device for internal TCS ready to eat foods. PIC was unable to provide employee reporting policy signed by employees. Corrective Action: 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (g) Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being...

Inspector notes: Observed employee wash hands at 3 compartment sink

Inspector notes: PIC is unable to verify the responsibilities for reporting employee policy. Corrective Action: 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and Corrected onsite: Employee reporting policy was given to PIC.

Inspector notes: Observed employee wash hands at the 3 compartment sink. Corrective Action:

Inspector notes: Observed mold like substance on multiple tomatoes stored in walk in cooler. Corrective Action: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected onsite: Tomatoes were discarded.

Inspector notes: Observed raw chicken stored above raw beef in walk in cooler and raw beef stored above raw fish in walk in cooler. Corrective action:511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed;...

Inspector notes: Observed cooked pasta noodles and cooked chicken wings stored for more than 24 hrs without proper date markings. Corrective Action: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety 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. The day of preparation shall b...

Inspector notes: Observed sanitizer bucket reading 200+ ppm of Cl. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, Corrected onsite: Sanitizer bucket was remade to read 50 ppm Cl and advised to use test strips while preparing solutions

Inspector notes: Observed sauces bottles not labeled with common name. Corrective Action:511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C)(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised to label all sauce bottles with common name.

Inspector notes: No thermometer provided at time of inspection to check internal temperatures. Corrective Action: 511-6-1.05(2)(k) - Temperature Measuring Device (TMD), Food - Accuracy (Pf) (k) Temperature Measuring Devices, Food. 1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf 2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf Advised to purchase.

Inspector notes: Observed knife stored between prep top table and prep top cooler. Corrective Action:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food Corrected onsite: Knife was moved to dish pit to be washed and advised to use knife magnet.

Inspector notes: Observed single use cups stored in several dry goods containers. Observed single use containers being reused. Corrective Action: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Corrected onsite: Removed all single use cups and containers.

Inspector notes: Observed cardboard lining shelves in walk in cooler. Corrective Action: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Advised to have removed.

Inspector notes: Observed Gaskets on the walk in cooler unclean with black substance build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

Inspector notes: Observed several personal food items stored next to, on top of, and under food items for sale in walk in cooler. Observed cell phone and other personal items stored on prep top. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Corrected onsite: Personal items were moved away from food for sale and advised all personal food items shall be stored on shelf away from food for sale. Prep top cooler was sa...