R'JABS WINGS

Approved thawing methods used — Inspector Note: Observed, in main kitchen 3 compartment sink, fish being thawed incorrectly. Not submerged under running water and was just sitting out. Observed raw chicken wings being thawed under running water and water tested at 113°F. C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F. COS: PIC turned the cold water on and submerged fish.

Thermometers provided and accurate — Inspector Note: Did not observed a thermometer in any of the cold holding equipment in main kitchen, specifically the 2 door reach in cooler, prep top cooler, and refrigerator. C/A: In a mechanically refrigerated unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit.

Physical facilities installed, maintained, and clean — Inspector Note: Observed, throughout main kitchen, the following: -Ceiling tiles missing or coming out of place -cove base missing in some areas creating a gap or hold -walls with cracks and holes in various places C/A: Physical facilities shall be maintained in good repair/condition.

Certified Food Protection Manager — Inspector Note: No CFSM observed at establishment. Facility took down expired certificate. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed, in employee restroom, no hand drying provision available. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual disposable paper towels or a continuous towel system that supplies a clean towel. COS: PIC placed paper towels in restroom.