A1 WINGS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed main prep-top cooler ambient temperature reaching 54F. PIC stated they will continue to use the walk in cooler until it is repaired. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification.

Proper cold holding temperatures — Inspector Note: Observed shrimp, diced chicken, mushrooms, chicken tenders, lamb meat, inside prep top cooler holding above 41F see temp log. CA: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. COS: food was moved to walk in freezer to cool rapidly.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive amount of grease and food build up on cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Spoke with the owner and showed him the specific areas that would need attention.

Physical facilities installed, maintained, and clean — Inspector Note: Observed overhead hood and ceilings unclean to sight and touch with grease and black splattered spots and built up dust. CA: Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Food in good condition, safe, and unadulterated — Inspector Note: Observed catfish listed on the menu; however, invoices provided show swai as the product being purchased. CA: Food shall be safe, unadulterated, and honestly presented. Discussed with owner Update the menu to accurately reflect the fish species being served, or ensure that the product purchased matches what is listed on the menu. Provide documentation showing that the correction has been made.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from 1-2024 posted on wall inside restaurant. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: Recent Inspection Report posted.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no hand washing signage at hand washing sink. CA: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive amount of grease and food build up on cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.