WINGS HOUSE

Management knowledge, responsibilities, reporting — Inspector Note: Person in charge unable to provide proof of all team members onsite's training/acknowledgement of employee health training. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Correct by discussing with all team members and having everyone to sign eitehr a training roster or individual agreements and email by 6-15-26

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Food employee observed drinking from an open coffee cup while inside of the kitchen. COS-Discussed with PIC and it was discussed with the employee. Employee had finished the liquid. CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Employee observed washing hands at the dish sink. COS-Person in Charge redirected the employee and he completed the task at the handsink. CA: (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Handsink was blocked by a black plastic crate at the beginning of the inspection. COS: Crate was removed from the sink. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Response procedures for vomiting & diarrheal events — Inspector Note: Incorrect mixture for the bleach onsite documented, written procedures not provided. COS- Reviewed the bleach onsite directions and discussed with PIC, also emailed the documentation with the mixture, contact time etc.. Copy must be kept onsite and be made readily available upon request.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Soda nozzles unclean with some black build-up. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS-nozzles were removed and properly cleaned.

Washing fruits and vegetables — Inspector Note: Observation: Fresh mushrooms being cut without prior washing. CA: 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS- mushrooms discardedd

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observation: Knives, peers, scissors observed stored as clean on the magnetic strip with food particles. Hard (concrete like particles observed in the produce sink. COS: Utensils removed and washed properly at the dish sink and placed back on the magnetic strip. Hard particles removed from the produce sink and it was cleaned and sanitized. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Proper hot holding temperatures — Inspector Note: OBSERVATION: Cooked chicken wings above fryers holding below 135F and not on Time Control. COS: wings were reheated to 192F CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Discussed with PIC to implement time as a public health control, written policy to be completed provided, discussed that time must be marked for the wings and discarded at the end of 4 hours max.