Ruchda Wings

Wiping cloths: properly used and stored — Inspector Note: Observed failure to store wet wiping cloths in sanitizing solution in between use. Observed multiple wiping cloths stored on buckets and counter top. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. PIC moved wiping clothes to sanitizing bucket.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to have the most recent inspection report posted inside facility for public viewing. Observed a prior inspection report posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. PIC advised to post the inspection report from today.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed failure to not reuse single use articles. Observed a single use bowl being used as a scoop for rice in crock. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. PIC discarded bowl.

Wiping cloths: properly used and stored — Inspector Note: Observed Wet wiping cloth not stored in sanitizing solution between used. Wiping clothes placed back in solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation: 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be Maintained dry; and Used for no other purpose. 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. PIC placed napkin in a Bucket.

Nonfood-contact surfaces clean — Inspector Note: Observed the shelving throughout must be detailed cleaned.511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will keep clean.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed items inside the hand sink and restricting employees access to wash hands. 511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and 2. In, or immediately adjacent to, toilet rooms. Pic removed items from hand sink.

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food cold in prep top cooler in the kitchen held at greater than 41 degrees Fahrenheit (Shredded cheese at 51 F, cucumber at 47 F, shredded carrots at 47, shredded lettuce at 49 f, and sliced tomatoes at 45 F). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P PIC instructed to move foods in walk-in cooler.