Urban Wings

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed not the most recent inspection report posted up. 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 a used knife stored in container of veggies in WIC. Cos by removing knife. 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips on site. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed utensils (tongs) stored in handwash sink by three comp sink area. Cos by removing utensil. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

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

Proper cold holding temperatures — Inspector Note: Observed failure to cold hold cheese at 41 degrees on the prep top cooler at the main kitchen. TCS foods shall be cold held at 41 degree or below. Advised PIC to discard food.

Food properly labeled; original container — Inspector Note: Observed failure to label some food containers. All food items that are not in their original containers shall be labeled and identified. Advised PIC to label food containers.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-used items being used to store food on the prep top at the main kitchen.