WINGS & SEAFOOD

Insects, rodents, and animals not present — Inspector Note: Observed screen door with light at the bottom allowing pest to enter main kitchen. Advised to have repaired. C/A: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. (iii) Solid, self-closing, tight-fitting doors.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface where single use items were stored face down unclean with heavy grease and dust debris build up. CA:Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: COS: Single use trays were discarded and counter top was cleaned and sanitized. Advised to increase cleaning frequency.

Time as a public health control: procedures and records — Inspector Note: Observed no time on cooked chicken stored above the fryer without proper time. CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control COS: Chicken wings were discarded

Proper date marking and disposition — Inspector Note: Observed cooked pasta noodles and cooked chicken wings stored for more than 24 hrs without proper date markings. Corrective Action: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected onsite: Cooked pasta noodles and cooked chicken were discarded. Advised to refer to date marking DPH flyer posted.