WINGS 101

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths in kitchen not stored in sanitizer bucket or appropriate sanitizer solution. COS: PIC remade solution to 100PPM chlorine and placed wiping cloths inside the bucket.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food inspection report posted during time of inspection, (84/B). CA: Advised PIC 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

In-use utensils: properly stored — Inspector Note: Observed metal dishes/pans stacked while wet stored above the 3-compartment sink. CA: Advised PIC dishes shall be properly air-dried before stacking. cos: Pans was rearranged to be air-dried.

Hands clean and properly washed — Inspector Note: Observed one food employee handling raw fish(took raw fish to fry over the fryer) without washing hands and proceeds to wearing gloves and cooking. Observed owner walked into the kitchen without washing hands and proceeds to putting on gloves and attempting to start touch/temp food products. CA: 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 and When switching between working with raw food and working with ready-to-eat food. And after engaging in other activities that contaminate the hands. COS: Both employee was informed to wash hands and Hands were properly washed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee dumping unclean water into the hand sink (by the back side of the kitchen) and attempting to fetch water from the hand sink. CA: A handwashing facility may not be used for purposes other than handwashing. Informed food employee to use the 3-compartment sink to fetch water.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the bar hand sink to be without soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: Hand soap/liquid was provided.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the shelves in the walk in cooler to be rusty. CA: Informed person in charge (PIC): Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee water bottles stored above and inside the prep top coolers during time of inspection. CA: 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. COS: Items was removed and discarded.

Hands clean and properly washed — Inspector Note: Observed one food employee handling raw meat (took raw chicken into the walk in cooler) without washing hands and proceeds to wearing gloves and cooking. Observed another food employee walked into the kitchen without washings and proceeds to putting on gloves and attempting to start cooking. CA:: 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 and When switching between working with raw food and working with ready-to-eat food. And after engaging in other activities that contaminate the hands. COS: Both employee was informed to wash hands and Hands were properly washed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed at the bar hand sink to be without soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: Hand soap/liquid was provided.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed that the facility does not have the proper disinfectant/sanitizer solution to clean up vomiting/diarrheal. CA: food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: A proper and approved, EPA registered disinfectant was purchased on site to be used.

Food separated and protected — Inspector Note: Observed raw fish, precook shrimp, raw chicken, raw cut beef, raw beef burger and ready to eat food (package lo mein, cooked packaged ) and raw shelled eggs stored together in the walk in shelves. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and Cooked ready-to-eat food. COS: Raw animal food was separated from ready to eat food in compliance with the food policy.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the inside of the ice-machine to be unclean with soiled-build up (black-like build up inside the ice machine. Observed the drink/soda lev nozzles to be unclean with mold-like build up. CA: All food contact equipment shall be kept clean, Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned. Observed person in charge unplugged the ice machine to be properly cleaned and sanitized.