A1 Wings

Inspector notes: 1. Observed employee handle raw beef with bare hands while cooking on grill, put on gloves and touch clean equipment and handle ready to eat food in prep top table in main kitchen without washing hands. 2. Observed employee use cell phone and touch food in lower compartment of small prep top cooler near front food service area without washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animal...

Inspector notes: Observed employee turn off manually operated faucet with bare hands after washing hands at hand sink in main kitchen. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv)...

Inspector notes: Observed no hot water at both hand sinks in main kitchen. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: PIC restored hot water at 1-hand wash sink. Employees must wash hands at hand sink with hot water ONLY until other sink is repaired. Sink with hot water is within 25-feet of all food preparation areas.

Inspector notes: Facility has no EPA approved disinfectant on-site to respond to vomiting or diarrheal events that may occur in the facility. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: PIC went and purchased EPA approved Clorox bleach.

Inspector notes: Observed cooked chicken and shrimp cooling in deep-filled containers with tight lids in WIC in main kitchen. C/A: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to prov...

Inspector notes: Observed raw fish and beef inside vegetable prep sink in main kitchen. C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Raw meats removed and sink sanitized.