Touchdown Wings

Insects, rodents, and animals not present — Inspector Note: Observed the main entrance into the facility to be wide open during the inspection. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. COS: Door was closed.

Hands clean and properly washed — Inspector Note: Observed food employee improperly washing hands (washing only one hand (left side) without soap, while having gloves on the other hands(right side). CA: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. COS: Hands were properly washed with soap and water.

Food separated and protected — Inspector Note: Observed raw chicken breast store on-top of raw fish in the walk in cooler, and raw beef stored next(touching) to raw fish. CA: Informed person in charge to separate all types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type, Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Raw fish was separated from raw chicken . raw chicken was moved and store below raw fish. Raw beef was store separate (different shelve) from raw fish and chicken.

Contamination prevented during food preparation, storage, display — Inspector Note: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing, where it is not exposed to splash, dust, or other contamination. Observed liquid from condenser leaking directly onto bottom floor area of prep top cooler next to reach in freezer and forming a pool of standing water. PIC was advised to have unit serviced by a technician by 12/2/25.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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. Observed utensils without handles used to dispense , white pepper and garlic powder and stored directly in said food items. COS: PIC had food worker remove said utensils.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Observed food containers/ equipment stacked while still wet on dish storage shelve above three compartment sink in dishwashing area.

Nonfood-contact surfaces clean — Inspector Note: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of grease buildup on sides of deep fryers and a heavy accumulation of grease build up on ventilation hood filters above fryers in kitchen. Additionally, storage shelve under front food service area was observed with an accumulation of food residue. PIC was advised to have said areas cleaned and email pictures to inspector by 12/2/25.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces shall be cleaned and maintained between uses, in that rust was observed on interior on ice machine in the kitchen. PIC was advised to have unit serviced by a technician by 12/2/25v and send pictures to inspector.

Wiping cloths: properly used and stored — Inspector Note: Observed three moist wiping cloths stored on food prep table in main kitchen not stored in sanitizing solution between uses. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

In-use utensils: properly stored — Inspector Note: Observed two metal tongs and one plastic fork stored in containers of still water on food prep table and single service containers stored inside of spice bottles on dry food storage shelves in main kitchen. CA : Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) and 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food containers/ equipment stacked while still wet on dish storage shelve above three compartment sink in dishwashing area. CA : Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed ceiling light fixtures in rear dry food storage and Drive through Service area missing protective covering. CA :Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed two employees drinking out of water bottles in food prep area in main kitchen. CA: 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.

Response procedures for vomiting & diarrheal events — Inspector Note: CA: Responding To Contamination Events. A 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

Food in good condition, safe, and unadulterated — Inspector Note: CA: Food shall be safe, unadulterated, and honestly presented. Observed establishment preparing and serving Swai Fish for sale to customers instead of Catfish as stated on Menu and Menu Board. Swai fish was observed stored in walk in refrigerator and top area of prep top cooler in main food prep area. Operator was instructed to update MENU and Menu Board to reflect the change by 10/14/2025. Additionally, one can of personal use Volt energy drink observed stored in direct contact with ice for customer consumption in ice machine. Food worker removed said drink and discarded ice.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several food contact surfaces not maintained to prevent possible contamination , in that rust was observed on interior on ice machine, vegetable sink was observed with raw chicken pieces and interior of microwave was observed soiled with rust and encrusted food particles , all in the main food prep area. CA: Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned and maintained between uses.