AMERICAN WINGS AND HIBACHI

In-use utensils: properly stored — Inspector Note: Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Nonfood-contact surfaces clean — Inspector Note: Observed inside of walk in cooler unclean with debris build on racks. Advised to have deep cleaned and increase cleaning cleaning frequency. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ventilation hood unclean with grease dripping into fryers. COS: Grease was discarded and ventilation hood was cleaned and sanitized while inspection was onsite.

Food properly labeled; original container — Inspector Note: Observed sauces bottle stored at prep top with no common name label. C/A: 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers Advised to label ALL sauces with common name labels.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the walk in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F). CA:511-6-1.05(6)(a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. ADVISED TO HAVE REPAIRED. NO TCS FOOD ITEMS SHALL BE STORED IN WALK IN COOLER UNTIL SERVICED.

Nonfood-contact surfaces clean — Inspector Note: Observed outside of dry storage containers unclean with debris build up and the walk in cooler fan was observed with heavy dust debris build up. Observed the ventilation hood unclean to sight with grease crystals dripping onto flat top grill. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Nonfood-contact surfaces clean — Inspector Note: Observed the outside of the rice maker unclean to sight nd touch with heavy debris build up around outside rim. CA:511-6-1.05(7)(a)2,3: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Insects, rodents, and animals not present — Inspector Note: Observed multiple gnats in main kitchen near dry storage area. Advised to increase cleaning frequency and increase pest control. CA: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (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.

Proper cold holding temperatures — Inspector Note: Observed: Raw chicken(45F), Raw cut beef(45F), shelled eggs(44F) and cooked rice(58F) not maintaining a TCS food temp of 41F or below. COS: Raw chicken and raw cut beef were discarded by PIC, shelled eggs were moved to prep top reach in cooler to chill to 41F. Cooked pasta was moved to walk in freezer to rapid chill to 39F. Ambient 50F.