Strikeout Wingz ATL 2

Nonfood-contact surfaces clean — Inspector Note: Observed residues and old food particles on kitchen equipment and the failure to ensure remnants of old food labels are removed during the washing process. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC advised on cleaning and keeping clean non food contact surfaces.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracks and stains on kitchen floor All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC advised to repair to avoid further damage or possible contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed gap/opening underneath the facility front and back doors. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC instructed to use weather strip to block pest from coming in.

Proper cold holding temperatures — Inspector Note: Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit(sliced tomatoes @ 43 f, shredded cheese @ 44f, and red sauce @ 43 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. PIC will place a work order for a repair with 3 days.