Wingnuts

Physical facilities installed, maintained, and clean — Inspector Note: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC removed the mop from outside of the mop bucket and placed mop in the mop sink for proper drying

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed quat chemical sanitizer over the concentration limit during the time of the inspection. Chlorine sanitizer must be between 50-100ppm. COS. PIC replaced chemical sanitizer. Currently at 100ppm. Advised PIC to limit usage of too much chemical sanitizer must be between 50-100ppm.

Wiping cloths: properly used and stored — Inspector Note: Observed no sanitizer in wiping cloth bucket solution. Observed wiping cloths stored dry on prep surfaces in main kitchen area. Corrective action - PIC advised to hold wiping cloths between in sanitizing solution of appropriate concentration. 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (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. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Physical facilities installed, maintained, and clean — Inspector Note: Observed damaged/stained ceiling tiles over warewashing area. Corrective action - PIC advised to clean or replace damaged/stained ceiling tiles. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no manager/person-in-charge present at time of inspection. Corrected on site - manager arrived during inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with [food service rules and regulations]

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hot water at handwashing sink in women’s restroom. Corrective action - PIC advised to have plumbing to hand sinks repaired so that they provide water at 85*F or above. Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee not sanitizing dishes after washing and rinsing. Corrective action - PIC advised to immerse dishes in sanitizing solution of appropriate concentration and temperature per DPH code. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)

Proper cold holding temperatures — Inspector Note: Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold hold in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items and preptop/reach-in cooler for salad prep repaired so that ambient temperatures are 41*F or below and foods are held at temperatures at or below 41*F. Foods relocated to other reach-in coolers until repairs can be completed. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of raw chicken stored on the floor of the walk-in cooler. Observed boxes of sauces stored on the floor of the dry storage area. Corrective action - PIC advised to store food 6 inches or more above the floor. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (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. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Food stored covered — Inspector Note: Observed container of egg rolls stored uncovered in reach-in freezer. Corrected on site - PIC provided lid for egg rolls container. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold holding in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded cheese, chopped lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items and preptop/reach-in cooler for salad prep repaired so that ambient temperature is 41*F or below and foods are held at temperatures at or below 41*F. Foods relocated to other reach-in coolers and walk-in cooler until repairs can be completed. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.