J BUFFALO WINGS AND DELI

Wiping cloths: properly used and stored — Inspector Note: Observed dry or damp cloths being used to wipe counters in kitchen (see violation 4-2B). CA: 2. 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. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: PIC made sanitizer solution for wiping cloths used in kitchen

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no posted inspection report at time of inspection. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC posted inspection report next to cash register at eye level

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no posted permit at the time of inspection. PIC informed inspector that it was not up while they wait for ordered frames. Inspector discussed that they still must be posted even with tape in meantime. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers COS: PIC posted permit on wall

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no signs at hand sinks notifying employees to wash hands. CA: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: Staff posted DKPH provided hand washing signs at each handwashing sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: No chemical sanitizer solution for food contact surfaces was made or available at time of inspection, neither in the 3-compartment sink or in a bucket for wiping cloths. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions. COS: Kitchen staff made a chlorine solution between 50-100ppm for wiping cloths (See violation 12C) and demonstrated how to use testing strips for correct concentration.

Proper date marking and disposition — Inspector Note: Observed numerous (15+) large stainless steel bowls covered in plastic wrap with par-cooked chicken wings in walk-in cooler. No date mark was on any of the containers. Other items in the cooler included date marks with the date of preparation written on them. Staff informed inspector they were prepared the day before. CA: 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. COS: PIC and staff marked containers with date of preparation