EZ Wings, Inc. /Yums Wings

Contamination prevented during food preparation, storage, display — Inspector Note: Observed in prep top cooler a tray of onions stored directly on top of shrimp with possible contamination of shrimp from bottom of onion tray. Cos by removing tray. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. (The Report that was posted was an 87-B) CA: Advised manager to always post the current inspection report. 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.

In-use utensils: properly stored — Inspector Note: Observed scoop with handle touching food item in dry rice bin. Cos by removing scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Proper cold holding temperatures — Inspector Note: Observed TCS/ potentially hazardous foods holding above 41 degrees in a prep top cooler and cooler. Observed raw chicken, tilapia fish, raw shell eggs, sliced tomatoes, sliced cheese and shrimp holding above 41 degrees. COS- recently placed items were placed in proper cold holding conditions and/or others were discarded and new items were placed on ice baths to hold on preptop and cooler until cooler is serviced. 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

Food properly labeled; original container — Inspector Note: Observed some food items in storage containers and squeeze bottles were not identified with the common name of the food item. COS: Manager had the employee (cook) to label food containers on prep/cook line. 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. (The Report that was posted was an 86-B) CA: Advised manager to always post the current inspection report. 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.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service cups at the front service counter are not being dispenses so that contamination of the lip contact surfaces is prevented. COS: Manager discarded those cups and replace them with cups in the protective covering. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 4 compartment drain board in poor repair (crack/broken). CA: Replace or repair crack/broken drain board within 60 days. 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard being used as shelf liner. Equipment that are exposed to splash, spillage, or other food soiling that require frequent cleaning are not constructed of corrosion resistant, nonabsorbent, and smooth materials. CA: Advised Manager to obtain approved shelf liners that can be cleaned (Cardboard is not a cleanable/durable surface).

Nonfood-contact surfaces clean — Inspector Note: Observed attached equipment soiled with dripping accumulated grease on the hood and fire suppression system. CA: Advised manger to clean dripping grease from hood between commercial cleanings. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup of black soiled material on walk-in freezer fan cover. CA: Advised the manager to have the fan covers cleaned ASAP 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed buildup of slime/ in the interior mold-like build up inside the ice machine in the main kitchen. CA: Advised PIC, Mr. Hung to discard ice and clean and sanitize the inside the ice machine at the ice shoot inside. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed buildup of slime in the interior of ice machine.

Toxic substances properly identified, stored, used — Inspector Note: Observed unlabeled spray bottle of chemical (Hood degreaser cleaner) hanging on prep sink not labeled. COS: Manager removed the bottle of cleaner, labeled the bottle and properly stored the cleaner in chemical storage closet. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Food properly labeled; original container — Inspector Note: Observed failure to label several food containers inside the walk-in cooler at the main kitchen. All food items that are not in their original containers and cannot be clearly identified shall be labeled. Advised PIC to label all food containers.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed improper cooling of shrimp inside the walk-in cooler, shrimp at 88 degrees was fully covered with condensed water on lid at the time of inspection. Educated PIC on proper cooling methods.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to store food 6 inches off the floor inside the walk-in freezer. Food shall be stored 6 inches off the floor. Advised PIC to keep food off the floor.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed failure to store single used plates upside down. Single used plated shall be protected from environmental contamination. Advised PIC to store plates upside down.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a kitchen sink in disrepair with leaking faucets.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no designated person in charge. Food safety Manager shall designate a person in charge when not present.

Management knowledge, responsibilities, reporting — Inspector Note: Observed failure by PIC to demonstrate knowledge of the food code.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like build up inside the ice machine at the main kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to clean and sanitize the ice machine before continuing to use it.

Proper hot holding temperatures — Inspector Note: Observed failure to hot hold fried chicken at 135 degrees or up. TCS foods shall be hot held at 135 degrees or above. Advised PIC to discard food.

Proper date marking and disposition — Inspector Note: Observed failure to date mark onsite-prepped chicken. All food items prepped onsite for storage shall not be stored past 7 days. Advised PIC to discard food.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical bottle stored inside veggie prep sink at the main kitchen. All toxic items shall be properly stored. Advised PIC to move the chemical bottle.