CAJUMBO SEAFOOD & WINGS MANIA

Personal cleanliness — Inspector Note: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. At the time of inspection, one food worker was observed preparing fried fish and chicken wings for customer service with no hair restraint worn. Corrected on Site: Food worker obtained a hair restraint, washed hands and donned new gloves.

Proper cold holding temperatures — Inspector Note: Time/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. At the time of inspection sliced sausage tested at 46F in top area of prep top cooler in kitchen. As per food worker said food item was removed from walk in cooler , sliced and placed in prep top cooler 24 hours prior to inspection. Corrected on Site: Food was discarded by food worker.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ice build up on ceiling, condenser and floor of walk-in freezer. PIC said this had been discussed with a technician previously and that it is due to a weak seal around the door. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC should clean up ice buildup by 10/31/25 and send proof.

Time as a public health control: procedures and records — Inspector Note: Observed garlic in oil stored without temperature control. Garlic in oil is a TCS (time/temperature control for safety) food. Observed chicken wings marked for discard time of 4pm and cook time of 11am CA: The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food. COS: PIC marked chopped garlic in oil (11am-3pm). PIC re-marked wings to 12-4pm and discussed with staff. PIC filled out TPHC procedure form for french fries, wings, and garlic in oil

Toxic substances properly identified, stored, used — Inspector Note: Observed warewashing machine chlorine sanitizer at 200ppm. PIC informed us that the machine had been serviced yesterday. CA: Chlorine sanitizer used in a sanitizing solution for a manual warewashing should be a concentration between 50-99ppm. COS: PIC called repair tech to come in and adjust settings on machine