MACLAND WINGS AND MORE

Nonfood-contact surfaces clean — Inspector Note: Observed accumulated ice and food debris along shelves and base of several RIFs(3) in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed accumulated dirt and debris along floor primarily behind appliances throughout main kitchen. C/A: Clean floors and maintain clean. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1.Observed 2-employee beverages stored on in-use prep top cooler in main kitchen. 2. Observed employee beverages stored commingled with service foods in beverage cooler in front food service area and RIF in main kitchen. C/A: 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. COS: All employee beverages stored in designated areas.

Insects, rodents, and animals not present — Inspector Note: Observed opening along bottom of exit door in main kitchen allowing potential entry of pests. C/A: Seal/ repair area. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed knife removed from floor rinsed with soap and water at 3-compartment sink returned to prep line for use in main kitchen. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Knife returned to sink and sanitized in chlorine measuring 100ppm.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed knives with food debris and residue stored for use along soiled knife rack on wall in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knife rack and knives cleaned and sanitized.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed excessive grooves and slits in cutting board along prep top cooler in main kitchen. C/A: Resurface/repair; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Nonfood-contact surfaces clean — Inspector Note: Observed soil and food accumulation along base of RIF near entrance door in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: Observed several containers of single service TCS blue cheese cups cold holding at above 41F in prep top cooler and RIC 3 in main kitchen (*see asterisks). C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Per PIC, blue cheese cups out of temperature less than an hour due to relocating. Blue cheese cups placed on ice and back in units to rapidly cool; see temperature section for corrective actions.

Proper hot holding temperatures — Inspector Note: Observed large amounts of cooked chicken wings hot holding in fryer baskets above fryers in main kitchen at below 135F (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Per PIC, chicken cooked 30-minutes ago. Cooked chicken placed on TPHC; documentation and labeling completed and observed.