G. Town Wings

Inspector notes: Observed failure to properly date mark TCS food items in multiple Reach in coolers located in the main kitchen. CA: all TCS items held for longer than 24 hours shall be properly date marked with either a prep date or discard date.

Inspector notes: Observed food debris in bottom of RICs/gasket, and outside of equipment greasy. CA: all nonfood contact surfaces shall be free of accumulation of debris.

Inspector notes: Observed leak under pipe at hand sink. CA: system shall remain in good repair.

Inspector notes: Observed cardboard on the floor in the main kitchen. CA: premises shall be free of items unnecessary to the facility.

Inspector notes: Observed handsink with container of wings being stored inside of it during the time of inspection. CA: handsink shall only be used for hand washing. COS: PIC moved container out of sink.

Inspector notes: Observed fish in RIC being held in water. CA: items may not be stored in direct contact with ice or water. COS: PIC removed fish from water.

Inspector notes: Observed leak under pipe at hand sink. CA: system shall remain in good repair.

Inspector notes: Observed raw chicken stored above fully cooked smoked sausage and raw whiting in RIC. COS: PIC moved raw chicken at the bottom of RIC and fully cooked at the top. 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)(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, commer...

Inspector notes: Observed no common food name labels on sauces, raw chicken and fish, spices, oils, and spray bottle of water. COS: PIC labeled items. 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.

Inspector notes: Observed containers of lemonades and soy sauces stored on the ground. COS: PIC stored containers at least 6 inches off the ground. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottl...

Inspector notes: Observed a leaking pipe underneath hand washing sink. CA: Advised PIC to get pipe serviced. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Inspector notes: Observed employee’s phone stored on prep table next to the sauces to mix the chicken in. COS: Employee relocated phone. 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, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.