Wingnuts

Inspector notes: Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold holding in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded cheese, chopped lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items and preptop/reach-in cooler for salad prep repaired so that ambient temperature is 41*F or below and foods are held at temperatures at or below 41*F. Foods relocated to other reach-in coolers and walk-in cooler until repairs can be completed. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be mainta...

Inspector notes: Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed container of egg rolls stored uncovered in reach-in freezer. Corrected on site - PIC provided lid for egg rolls container. 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;

Inspector notes: Observed boxes of raw chicken stored on the floor of the walk-in cooler. Observed boxes of sauces stored on the floor of the dry storage area. Corrective action - PIC advised to store food 6 inches or more above the floor. 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.

Inspector notes: Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that...

Inspector notes: Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold holding in preptop cooler by cooking equipment at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items repaired so that ambient temperature is 41*F or below and foods are held at temperatures at or below 41*F. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Inspector notes: Observed fried chicken tenders held in fry baskets above fryer at temperatures ranging from 119-134*F. Corrective action - PIC advised to prepare chicken to order from cold ingredients or use hot holding equipment to maintain chicken at 135*F or above until served. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Inspector notes: Observed sani bucket stored inside handwashing sink near kitchen entry. Corrected on site - PIC removed sani bucket from sink. A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: Observed preptop cooler/reach-in cooler unable to maintain an ambient temperature of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can cont...

Inspector notes: Observed grease build-up, residue, soil, and food debris on and surrounding cooking equipment in main kitchen area. Corrective action - PIC advised to move cooking equipment and thoroughly clean floors, walls, piping, and equipment surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: I observed bacon that was cooked a week ago without a proper label and being held past its use date. code: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 4 and 5 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 be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, ti...

Inspector notes: Observed sani bucket stored inside of hand washing sink near the front of the kitchen. code: A handwashing facility may not be used for purposes other than handwashing. Pf COS: PIC removed the bucket from the sink.

Inspector notes: Observed low concentration of chlorine inside of Sani bucket. code: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: PIC remade bucket.

Inspector notes: Observed ice build up inside of walk-in freezer. code: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to have freezer cleaned and remove ice build up

Inspector notes: Observe several sauce bottles throughout the facility, missing caps to them. and observed food inside of the reach cooler that was uncovered. code: 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; COS: PIC put caps on all lids.

Inspector notes: Observed several bottles and containers through out the facility without labels. code: 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. COS: PIC label all bottles and containers.