Wings 101

Inspector notes: Observed raw chicken and seafood in RIC with no date marking. CA advised PIC that all food items need to be labeled. 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

Inspector notes: Observed multiple squeeze bottles not labeled with the common name. CA- all bottles not easily recognizable shall be labeled. 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 several TCS foods with internal temps above 41F while in RIC’s. (CA) Advised the PIC that TCS foods are to be kept at 41F or lower. 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

Inspector notes: Observed employee drink without a lid and straw stored on prep table in kitchen. (CA) Advised the PIC that an employee drink must have a lid and a straw and be stored away from the food prep area. 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.

Inspector notes: Observed the floors and walls needed cleaning and repairing the kitchen area. (CA) Advised the PIC to clean and repair the floors and walls in the kitchen. All physical facilities shall be maintained in good repair.

Inspector notes: Observed the following TCS >41 in RIC fish 45F, shrimp 47F Cold Holding CA: PIC immediately placed items on ice to bring to 41F or below

Inspector notes: Observed sliced tomatoes in prep top cooler 44F Cold Holding CA: PIC immediately placed ice pack to bring to 41F

Inspector notes: Observed shelled in RIC at 69F Cold Holding CA: PIC immediately discarded eggs

Inspector notes: Observed dark matter on the inside of ice machine Equipment, Food-Contact Surfaces CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed shelves lines with cardboard and wood Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector notes: Observed raw chicken being cleaned in 3 compartment sink Warewashing Sink, Use Limitations CA: A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. PIC immediately removed all chicken and moved to meat sink

Inspector notes: Observed kitchen in need of deep cleaning Cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed sauces labeled keep refrigerated holding at room temperature. Observed sauces holding in a RIC at 44-45 degrees. Observed raw shell eggs at 45-50 degrees. COS- items were removed. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

Inspector notes: Observed beef that the PIC stated was made at 12:00 cooling in a prep top cooler at 100 degrees. COS- beef was removed. I observed burgers and fish prepped at 2:00 cooling tightly wrapped. These items were placed on ice baths to finish cooling. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food receiv...

Inspector notes: Observed the PIC not aware of the employee reporting agreement or that employees are notified. COS- I emailed the PIC a copy of the agreement and went over that she had to go over it with the employees. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) 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; Pf and

Inspector notes: Observed no response procedures for vomiting and diarrheal events. CA- I emailed the PIC a copy of our response procedures and stated they have to get all the required supplies. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow 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. Pf

Inspector notes: Observed debris and buildup on shelves and equipment throughout the main kitchen. CA- equipment shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. 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.

Inspector notes: Observed multiple squeeze bottles not labeled with the common name. CA- all bottles not easily recognizable shall be labeled. 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.