Americas Best Wings

*18 Medicines labeled and stored properly

*43 Light - 50 foot : Food and utensils area

*40 Handle & dispense of cleaned utensils, single-use

*24 Food Labeling- with common name of the food

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping between uses stored

*31 No soap at handsink

*39 Store equipment & utensils in a clean, dry place

observed knifes store between prep table and cooler

*45 Mats / Duckboards nonabsorbent

provide floor mats-remove card boards from the floor

*22 Accredited food handler certificate - 60 days

provide food handler cards within 7 days

*34 Outer openings:closing holes, gaps

repair gap at back door-gap

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw beef (ground meat), and raw eggs stored above rte food

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal food items - designated area or store away from consumer food

*18 Toxic items labeling-non original container

provide label for chemical bucket

*21 RFSM - Not On Site

provide registered food manager certificate within 45 days

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*42 Dirty nonfood contact surfaces

clean coolers, freezer inside, gaskets around cooler doors, cabinets under soda machine, shelves in walk in cooler (immediately), clean grill

*46 Covered waste receptacle for women's restroom

provide covered receptacle in restroom

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*24 Food Labeling- with common name of the food

LABEL LARGE DRINK DISPENSER SQUEEZE BOTLLES

*20 Grease Trap Tickets

GREASE TRAP MUST BE SERVICED EVERY 90 DAYS

*22 Accredited food handler certificate - 60 days

ALL FOOD STAFF MUST BE TRAINED IN FOOD SAFETY

*21 RFSM - Not On Site

NO RFSM

*42 Dirty nonfood contact surfaces

CLEAN AND SANITIZE THE EXTERIOR OF EQUIPMENT BULK INGREDIENTS HEAVY GREASE BUILD UP ON GRILL-DEEP CLEAN AS NEED

*47 Other Violations

PROVIDE CURRENT PEST CONTROL RECORD

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ITEM WHEN NOT USED

*02 Cold Hold (41øF/45øF or below)

COLD HOLDING FOOD ITEMS BE HELD AT 41 DEGREES F

*18 Toxic items storage adjacent to food/utensils

OBSERVED CHEMICAL SPRAY BOTTLES STORED BY FOOD

*28 Date marking > 24 hrs,on site,temp 41F

PRECOOKED CHICKEN WINGS OBSERVED NOT TIME STAMPED WITH USED BY DATE RTE FOODS (WIC) MUST BE DATE MARKED WITH USED BY DATE-DICED TOMATOES

*33 Rinsing procedures - 3 compartment sink

3 COMPARTMENT MUST SET UP CORRECTLY WASH RINSE SANITIZED

*10 Clean Sight and Touch

CLEAN INTERIOR OF ALL RIC TO REMOVE BUULD UP, CLEAN ALL FOOD CONTACT SURFACE AS OFTEN AS NEEDED

*42 Dirty nonfood contact surfaces

*45 Mats / Duckboards nonabsorbent

cardboard on floor

*10 Clean Sight and Touch

clean can opener

*39 Cooking equipment free of encrusted grease

*31 Handwashing lavatory - used for other purpose

*32 Nonfood surfaces-design to be cleaned easily

card board used as lining

*19 One Inch Air Gap

*18 Toxic items storage adjacent to food/utensils

Separate foods from cleaning chemicals on shelf

*21 RFSM - Not On Site

*39 Store all equipment & utensil covered or inverted

INVERT ALL UTENSIL

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*38 Thawing. under running water criteria

IMPROPER THAWING OF RAW FISH AND CHICKEN

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS STORED ABOVE RTE FOODS

*31 Handwashing lavatory - used for other purpose

OBSERVED ITEMS STORED IN HANDSINK

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED MOISTURE

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*19 Water & Plumbing in good repair- per code

REPAIR SLIGHT LEAK

*41 Food storage containers, identified with common name of food.

PROVIDE FOR ALL

*47 Handler-Certificate Not on site

PROVIDE

*03 Food products not maintained at 135øF or above

COOKED CHICKEN AT ROOM TEMP 108.4*F, 82*F

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE FOOD ITEMS

*35 Hair Restraints effective

PROVIDE FOR ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*37 Food, utensils & equip under other sources

REMOVE FEATHERS FROM RAW CHICKEN

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW MEATS STORED RTE FOODS

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

HANDLES STORED IN FOOD ITEMS

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*47 Other Violations

LABEL 3 COMP SINK

*32 Approved Food Contact Equip.

REMOVE CARDBOARD FROM UNDER FOOD ITEMS

*02 Cold Hold (41øF/45øF or below)

COOKED CHICKEN 69*F STORED ON ROLLING CART, RAW CHICKEN 43*F ON ROLLING CART

*20 Grease Trap Tickets

NO CURRENT RECORDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 Wash hands after all other activities

LACK OF HANDWASHING

*21 RFSM - Not On Site

*40 Single use articel wrapped or dispensed

*31 Hand sinks: number installed for convenient use

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

*31 Handwashing lavatory - used for other purpose

OBSERVED ITEMS STORED IN AND HAND SINK

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

FOOD ITEMS STORED IN CANS IN WIC

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 47.6*F, SLICED LETTUCE 58.7*F, CHEESE 52.8*F IN RIC

*45 Ceiling easily cleanable and light in color

REPLACE CEILING EXPOSED TO MOISTURE

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

CAKES PROVIDED FROM UNKNOWN SOURCE

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES :PROVIDE GLOVE ON EACH HAND

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*21 RFSM - Not On Site

PROVIDE

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS STORED IN PREP AREA AND ABOVE EQUIPMENT

*39 Non PHF dispenser cleaned every 24 hrs

CLEAN ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS; REPLACE MISSING CEILING TILE

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*21 RFSM - Not On Site

RFSM not on site.

*41 Food storage containers, identified with common name of food.

label sugar container.

*42 Dirty nonfood contact surfaces

clean lids of all large storage containers. cleans fan of walk in cooler.

*47 Conditions of Permit-in use of food equipment

Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*37 Storing the food at least 15 cm (6 inches) above the floor

container of salt on floor, store container at least 6' off floor.

*29 Cold/hot hold unit thermometer easily viewable

two reach in coolers have no thermometers. provide thermometers for both equipment.

*22 Handlers-Certificate Not On Site

employees working in kitchen must provide texas food handler cards.

*41 Food storage containers, identified with common name of food.

label all squeeze bottles.

*28 Date marking > 24 hrs,on site,temp 41F

chicken not in original container, sliced produce are not being date mark. Date mark containers.

*42 Floors/walls/ceiling/nonfood dirty

grime on floor in kitchen and below shelves

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer at 0 PPM was corrected.

*19 Water & Plumbing in good repair- per code

hand wash station next to hand sink not working properly, no hot water. Repair.

*32 Equipment & Utensils resistant pit,chip, crazing

dent and chipped knifes. replace COS

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer in reach in prep coolers.

*45 Mats / Duckboards nonabsorbent

using cardboard as mat. must use mat that is not absorbent.

*39 Equipment & utensils cleaned before restocking

knife had lettuce on end of blade. clean properly before restocking

*43 Ventilation hood-prevent grease dripping

grease dripping from vent hood of fryer and grill.

*22 Handlers-Certificate Not On Site

Employee handling food could not produce Texas Food Handler Card.

*41 Food storage containers, identified with common name of food.

Label food container in storage room.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food containers in walk in freezer need to be off the floor.

*28 Date marking > 24 hrs,on site,temp 41F

Date mark chopped produce and thawed out chicken wings, need actual date not day.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer at 0 PPM.

*14 Hands wash procedures-without soap

Not washing hands with warm water, hand wash station has no hot water. COS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Personal drink next to food.

*43 Ventilation hood-prevent grease dripping

vent hood dripping grease.

*36 Cloths in-use for wiping between uses stored

Cloths need to go back into sanitizer buckets when not in use.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Fish below chicken, chicken needs to be below fish

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer above 150 PPM

*18 Toxic items labeling-non original container

Label spray bottles.

*22 Handlers-Certificate Not On Site

Employees need food handler cards. Have by next visit

*28 Date marking commercially prepared RTE/ TCS food

Date mark cut produce in WIC and cakes in RIC

*39 Store equipment & utensils in a clean, dry place

Place utensils in clean dry area

*41 Food storage containers, identified with common name of food.

Label food containers