BTJ Wings

Nonfood-contact surfaces clean — Inspector Note: Observed ceiling AC vents had debris hanging out of it above dining area where customers can eat. CA: Advised pic to routinely have them cleaned. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: Observed cooked chicken wings sitting out in the open of main kitchen with no time stamp. Temperature at the time was at 100 degrees. CA: Advised PIC to keep wings in fridge until ready to be cooked.

Proper date marking and disposition — Inspector Note: Observed multiple items in WIC of main kitchen with no date marking (shrimp, chicken, fish). Advised PIC to date mark all food once prepped and/or taken out of original box. 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

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed PIC parcooking chicken wings without a variance/Haccp. CA: Advised PIC to change the way of cooking chicken; to keep chicken under cooling temp (41) until time to be cooked. Food cannot just sit out without proper temperature control for longer than 6 hours

Food in good condition, safe, and unadulterated — Inspector Note: Observed mold like substance on peeled onions sitting in walk in cooler of main kitchen. CA: Advised PIC to monitor fresh produce and to toss out immediately.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black mold like substance the nozzles of the drink machine. CA: Advised PIC to clean nozzles nightly to avoid build up on nozzles.

Proper cold holding temperatures — Inspector Note: Observed cooked chicken wings sitting out in the open with no time stamp. Temperature at the time was at 80 degrees. CA: Advised PIC to keep wings in fridge until ready to be cooked. Instructed PIC to throw out the chicken.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed PIC parcooking chicken wings without a variance. CA: Advised PIC to change the way of cooking chicken; to keep chicken under cooling temp (41) until time to be cooked. Food cannot just sit out for hours in open tube without temperature control.

Food properly labeled; original container — Inspector Note: Observed that there were several unlabeled food containers in the kitchen. I advised the PIC to always label all food containers and she did. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.