KING KONG WINGS MABLETON

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed score of '86' was posted within public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Correct within 72 hours.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk-in cooler with an ambient of 44F and prep top cooler with an ambient of 45F in main kitchen, unable to maintain TCS foods 41F or below. C/A: Cold holding equipment shall be kept in good repair. Correct within 72 hours.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dishwasher is dispensing 0ppm of chlorine in main kitchen. C/A: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers. Correct within 10 calendar days.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed thick black accumulation inside drink machine nozzle in dining area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned nozzle

Proper cold holding temperatures — Inspector Note: Observed several cold holding violations in prep top cooler and walk-in cooler of main kitchen. C/A: Cold holding TCS items shall be held at 41F and below. COS: Discarded

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease accumulation on fryer and stove hood fixtures in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 30 calendar days.

Plumbing installed; proper backflow devices — Inspector Note: Observed water back up and overflow onto the kitchen floor in front of the fryers and stove from the floor drain when the hand washing sink faucet was turned on in main kitchen. C/A: A plumbing system shall be repaired according to law; and maintained in good repair. Correct within 72 hours.

Insects, rodents, and animals not present — Inspector Note: Observed the following: -Live roach inside 3 compartment sink in main kitchen. -Dozens of dead roaches on dishwasher and clean dish compartment of dishwasher in ware washing area. -Rodent feces-like droppings on top of dishwasher in warewashing area. -Dozens of flies through out warewashing area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Correct within 10 calendar days.

Certified Food Protection Manager — Inspector Note: Observed expired CFSM posted for public view. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Correct within 30 calendar days

Hands clean and properly washed — Inspector Note: Observed employee touch raw fish with gloves on, then rinsed his gloved hands off at the 3 compartment sink, then touched a spatula to flip beef patties at the stove in main kitchen. 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 after engaging in other activities that contaminate the hands. COS: Employee washed his hands at the hand sink in main kitchen.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed employee touch a ready-to-eat hamburger bun with his bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Employee placed gloves on.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from his water bottle, that did not have a straw, at the prep table in main kitchen. C/A: 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. COS: PIC instructed employee to consume drinks in designated area only.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand sink in main kitchen. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided

Food separated and protected — Inspector Note: Observed raw eggs stored behind cooked chicken and chopped onion in prep cooler of main kitchen. C/A: Food shall be protected from cross contamination when stored. Raw animal proteins shall be stored in front of other ready to eat foods or foods requiring a lower final cooking temperature when stored in a prep top cooler. COS: Foods rearranged.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles at front service dining area with heavy black build up and debris. Observed mold-like accumulations inside ice machine on flap in main kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 72 hours.