FAMILY WINGS AND PHILLY

Nonfood-contact surfaces clean — Inspector Note: 1. Observed several sauce squeeze bottles with thick, accumulated grease and buildup throughout main kitchen. 2. Observed shelving lined with aluminum foil soiled with accumulated food debris primarily along grill areas of main kitchen. 3. Observed pushcart and fan grates in WIC heavily soiled with accumulated residue and debris 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.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed thick, black accumulation throughout floors of main kitchen. 2. Observed splatter and grease deposits along walls throughout main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A:

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee foods commingled with foods for service in RIC, RIF, WIC, and along shelving areas throughout 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: Designated areas created; employee items stored correctly.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed very dim, insufficient lighting inside WIC in main kitchen. C/A: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

Insects, rodents, and animals not present — Inspector Note: Observed openings along base and seal of exit door in main kitchen allowing potential entry of pests. C/A: outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.