Touchdown Wings

Nonfood-contact surfaces clean — Inspector Note: Observed stove and adjacent surfaces with accumulated food debris and black residue, unclean to sight and touch. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Insects, rodents, and animals not present — Inspector Note: Observed multiple flies present throughout the facility during the time of inspection. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised PIC to eliminate pest activity by implementing proper pest control measures, maintaining facility cleanliness, removing attractants, and ensuring doors/windows are properly sealed. Contact a licensed pest control operator.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no Person in Charge (PIC) present during the time of inspection. 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; Pf and Advised that a designated Person in Charge must be present at all times during hours of operation to ensure compliance with food safety regulations and proper oversight of food handling practices.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink blocked in the main kitchen during the time of inspection. CA: (o) Using a Handwashing Sink. 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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Advised PIC to keep all handwashing sinks accessible at all times. Do not block sinks with equipment or other items to ensure proper hand hygiene.

Proper cold holding temperatures — Inspector Note: Observed raw shelled eggs in reach-in cooler held above 41F (45F) for longer than 24 hours. CA: me/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 COS: PIC discarded food items.