GAO'S HOT WINGS

Personal cleanliness — Inspector Note: Observed both food prep employee's without hair restraints actively prepping food. C/A-Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS- Both food prep employees put on hats

Single-use/single-service articles: properly stored, used — Inspector Note: Observed to go paper boxes and plastic containers and lid placed lip up on prep top counter. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Items inverted

Food separated and protected — Inspector Note: Observed raw shrimp behind container of cooked shrimp in prep top 2 in main kitchen. Observed raw chicken behind a container of cooked chicken in prep top 2 in main kitchen. Observed a bowl of raw chicken in prep bottom above ready to eat sauces. C/A-Food shall be protected from cross contamination by separating food based on minimum required internal cook temperatures. COS- PIC moved raw shrimp and raw chicken in front row of prep top 2 and cooked animal meats in the back. PIC moved bowl of raw chicken to bottom shelf of prep bottom.

Proper cooling time and temperature — Inspector Note: Observed a bowl of wings covered with plastic wrap in prep top cooling first tempted at 1:00 at 53F and at 2:16 at 51F. Observed egg drop soup covered with plastic wrap cooling on main kitchen counter top tempted at 1:00 at 111F and at 2:16 at 92F. Per PIC cooling began for items around 11:30am. C/A-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 COS- All items placed un covered in smaller portions in RIF for rapid cooling