Papa Wing and Seafood

Inspector notes: Observed facility could not provide the employee health reporting forms. 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. EHS informed PIC of the need to staff to read and sign the health reporting agreement.

Inspector notes: Observed open red bull can on prep table throughout the entire inspection. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.EHS informed the PIC that no drinking is to occur on the prep line except from a disposable cup w/ lid and straw and it is to be stored in a designated area away from food prep and storage.

Inspector notes: Observed female employee use the handsink to wet a wiping cloth the wipe down the line/fryers. (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. EHS informed PIC that the handsink is for handwashing only.

Inspector notes: Observed food stored uncovered in refrigeration units on the prep line. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the 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. EHS informed PIC that food containers that are not considered in-use are to be stored covered.

Inspector notes: Observed male employee washing the fryer baskets with plain water and metal food pans stored as clean with a red liquid inside. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L...

Inspector notes: Observed bulk containers that were not labeled. (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. EHS informed PIC to label all containers with the common name of the product.

Inspector notes: Observed containers stored on top shelving with the food contact surface exposed. e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. EHS informed the PIC to invert all equipment to prevent contamination.

Inspector notes: Observed facility re-using cardboard to line shelving in multiple places. (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.EHS informed the PIC that cardboard or any other item can not be re-used once the contents have been removed.

Inspector notes: Observed wok stand sitting on cement mounds made from plastic food jugs. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC that the proper leg extensions should be purchased.

Inspector notes: Observed facility could not provide test strips. h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rul...

Inspector notes: Observed facility could not provide test strips. h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rul...

Inspector notes: Observed the facility's need to clean the hood panels from the build of grease that had congealed. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean equipment.

Inspector notes: Observed facility in need of cleaning. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to routinely clean the facility.

Inspector notes: Observed several areas of the facility with damaged/missing coving, stained ceiling tiles and painted absorbent ceiling tile in the cooking area(paint peeling away). (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed the PIC of the need to replace the damaged/missing coving and the replace the stained ceiling tiles in the dining are and to replace the ceiling tiles in the kitchen with non-absorbent tile.

Inspector notes: Observed a jacket stored on shelving in front area behind the drink refrigerators with facility items. (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. 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.EHS informed the PIC of the need to store personal items away from facility items.

Inspector notes: Observed visible light present at the base of the kitchen door at the corner of the facility. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of inse...