Touchdown Wings

Food stored covered — Inspector Note: Observed failure to cover ready to eat foods being stored in the reach in cooler. Observed trays of onions, tomatoes, and peppers being stored uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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; PIC advised to cover food items with plastic wrap.

Proper date marking and disposition — Inspector Note: Observed failure to date mark ready to eat foods items. Observed containers of diced onions, sliced tomatoes, cut peppers, and cooked rice with no date marking in the walk in cooler. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to label prepared food items held longer for 24 hours with date that they were prepped.

Approved thawing methods used — Inspector Note: Observed failure to use approved thawing methods, observed raw chicken at 54F in meat sink that was being thawed. (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC put running water of 70For below on chicken.

In-use utensils: properly stored — Inspector Note: Observed failure to maintain in-use utensils with handles above food. Observed scoops buried in bins of flour and sugar with handles touching the food. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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; PIC placed handles above food.

Proper date marking and disposition — Inspector Note: Observed failure to properly date mark TCS food items that were prepped in house and were held for more than 24 hours in the WIC (onions, shredded beef). (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items the day they were prepped.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed in all the food containers of flour, sugar, and breading scoop handle buried in foods. 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. PIC removed, washed and sanitized scoops.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk in freezer building condensation on the ceiling and ice blocks on the door, floor and on the boxes of foods. PIC advised to place a work order for a maintenance, immediately.

Proper date marking and disposition — Inspector Note: Observed in walk in cooler ready-to-eat potentially hazardous (cooked chicken, beef) food held more than 24 hours not date marked according to earliest date of opening/preparation. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed again proper ways to date mark.