Touchdown Wings

Proper cold holding temperatures — Inspector Note: Observed several TCS food items in main kitchen cold holding at above 41F (*see asterisks*). CA: All TCS foods cold held must be maintained at 41F and below. COS: PIC advised that all food was removed from cold holding less than 2-hours ago; items placed on TPHC for remaining 2-hours.

Time as a public health control: procedures and records — Inspector Note: Observed no discard time posted for raw and cooked wings held on TPHC in main ktichen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). COS: Discard times posted for wings.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several personal/employee beverages stored amongst service foods in the reach in coolers, bottom coolers, dry storage area and reach in freezer in main kitchen CA: Employees must have designated areas for personal belongings to prevent contamination COS: Items were placed in designated area or thrown away.

Insects, rodents, and animals not present — Inspector Note: Observed back door to outside propped open in the main kitchen allowing potential entry of pests. CA: Food service establishment shall be protected against the entry of insects and rodents by keeping doors closed. COS: Screen door closed.

Insects, rodents, and animals not present — Inspector Note: Observed fly ribbon with dead insects attached hanging above prep top cooler and prep area in the main kitchen. CA: Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. COS: The fly ribbon was removed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels or hand drying device at the handwashing sinks (2) in the main kitchen or in the grill prep. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels COS: Paper towels were provided at hand sinks

Food separated and protected — Inspector Note: 1. Observed raw beef and raw chicken stored in same container creating potential contamination in the prep top cooler in the grill prep area of main kitchen. 2. Observed container of raw beef stored above two ready to eat jars of pickles and sliced tomatoes in the bottom of prep top cooler in grill area of main kitchen. CA: Raw animal foods shall be separated by type based on minimum cook temperatures to protect from cross contamination COS: Food was separated in the prep top cooler. Food was switched in the bottom cooler.

Food stored covered — Inspector Note: Observed the following items stored uncovered in the grill prep area in main kitchen: raw chicken wings, cooked chicken wings, french fries, hushpuppies, eggrolls, washed celery. Observed the following items stored uncovered in the walk in cooler in main kitchen: cut lettuce, diced onions, mushrooms, mixed vegetables, etc. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Items were covered with appropriate lids

Proper cold holding temperatures — Inspector Note: Observed several food items in main kitchen and along front food service area cold holding at above 41F (*see asterisks*). CA: All TCS foods which are cold held must be maintained at 41F and below. COS: Items discarded or moved to cold holding units. PIC advised that temperature fluctuate due to lunch rush for an hour; food kept put in WIC to rapaidly cool and checked during inspection.

Approved thawing methods used — Inspector Note: Observed raw beef defrosting in stagnant water under 3-compartment sink in main kitchen. C/A: TCS 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 (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: EHS discussed proper thawing methods; beef placed in cooler under refrigeration.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed raw beef stored in container directly on floor in WIF in main kitchen. 2. Observed container of iceberg lettuce stored directly on the floor in WIC in main kitchen. 3. Observed container of raw beef stored directly on floor under 3-compartment sink in dishwashing area of main kitchen. C/A: food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: All food stored properly.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths stored on counters of fryer/grill area of main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Hands clean and properly washed — Inspector Note: 1. Observed 2-employees using cellphones in main kitchen; employees put cellphones in pocket, put on gloves and handled clean utensils and food in main kitchen without washing hands. 2. Observed employee in main kitchen with arms folded, then touch clothing, put on gloves and go in WIC and grab food without washing hands. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Both employees washed hands.

Hands clean and properly washed — Inspector Note: Observed employee wash hands in main kitchen and turn off manually operated faucet with bare hands. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: Employee properly washed hands.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee rinse dishes with soap and water at 3-compartment sink in main kitchen and store dishes on dish rack without sanitizing dishes. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a concentration within 50ppm-100ppm. COS: Chlorine sanitizer made at 100ppm and dishes placed in sanitizer.