4 Season Wings

Inspector notes: Observed raw swai thawing in stagnant water in prep sink (main kitchen). C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 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 time the food is exposed to the running water and the time needed for preparation for cooking PF, or...

Inspector notes: Most recent inspection report is not posted in public view. Report from 2024 '85' is posted. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector notes: (1)Observed cold holding violations inside reach-in cooler of main kitchen. (2)Observed raw chicken wings in prep sink cold holding above 41F. C/A: TCS cold holding food shall be maintained at 41°F (5°C) or below. COS: Discarded

Inspector notes: Observed large bowl of chicken wings hot holding below 135F sitting on top of bucket in main kitchen. C/A: 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 135°F (57°C) or above. COS: Per PIC, the wings were recently cooked. PIC rapidly reheated the wings in the deep fryer.

Inspector notes: Observed heavy grease accumulation to a drip above fryers and stove of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Clean within 72 hours.

Inspector notes: Observed PIC rinse their hands at the ware wash sink. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EHS educated PIC on where to wash hands

Inspector notes: Observed bucket inside the hand washing sink of main kitchen. C/A: . A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. COS: Removed

Inspector notes: Observed bucket of water containing a cloth sitting directly on top of a container of tzaziki sauce in reach in cooler of main kitchen. Per PIC, the water was used to wipe their face. C/A: Employees shall store their personal care items in lockers or other facilities for orderly storage COS: Removed

Inspector notes: Observed plastic cups, containers, and lids stored inside the employee restroom. C/A: Single-service and single-use articles may not be stored in or under any source of contamination, including in toilet rooms. COS: Removed

Inspector notes: Observed reach-in cooler 2 not maintaining an ambient of 41F or below. C/A: Ensure cold holding equipment is in good repair.

Inspector notes: Observed dozens of dead maggots on grease trap fixture next to 3 compartment sink of main kitchen. C/A: Ensure harboring conditions are eliminated. Correct within 24 hours.

Inspector notes: Observed cold holding violations in (2x) reach in coolers of main kitchen (see asterisked* in temperature log). C/A: TCS cold holding food shall be maintained at 41°F (5°C) or below. COS: Discarded

Inspector notes: Observed mold-like accumulations inside soft drink machine nozzles (front service). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC sanitized all nozzles.

Inspector notes: Observed several items in RIC 2 (towards back of main kitchen) cold holding above 41F. Observed container of rice taken out of fridge and left on counter top cold holding above 41F. C/A: TCS cold holding food shall be maintained at 41°F (5°C) or below. COS: PIC stated all TCS items were recently purchased 2 hours ago. PIC placed the TCS foods in a different cold holding unit. The rice was discarded.

Inspector notes: Observed RIC2 not maintaining an ambient of 41F or below. C/A: Ensure cold holding equipment is in good repair.

Inspector notes: Observed food encrustation and build up on stove top surfaces, carts, and refrigerators in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct within 10 calendar days.

Inspector notes: Observed containers of chicken and shrimp in reach-in coolers bottom compartment stored uncovered. C/A: Store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered.

Inspector notes: Observed plastic cups, containers, and lids stored inside the employee restroom. C/A: Single-service and single-use articles may not be stored in or under any source of contamination, including in toilet rooms. COS: Removed