The Wing Bucket

*45 Premises shall be maintained in good repair

Seal hand sinks to the wall properly. Patch holes in FRP walls in dish area, Replace missing door latch to WIC door

*18 Toxic items storage adjacent to food/utensils

Observed 3 chemical spray bottles hanging on hand sink

*06 Discard TCS if date marked exceeds temp & time

Container of individual ramen date marked 11/28/22 in use. Prepared RTE foods shall be discarded after 7 days.

*03 Food products not maintained at 135øF or above

Hot holding cabinet. Precooked chicken thigh @ 94 Degrees F. Employee using equipment knows it doesn't work as a hot hold. TCS food shall be held at 135 Degrees F or higher at all times.

*21 RFSM - Not On Site

Provide RFSM on site at all times and post.

*28 Original cont. of RTE/PHF/Day1= day of opening

Datemarking-Prepared frozen okra and pickles not date marked.

*20 Grease Trap Tickets

Grease trap to be serviced every 90 days. Provide service.

*42 Floors/walls/ceiling/nonfood dirty

Clean ceiling vents.

*02 Cold Hold (41øF/45øF or below)

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * ranch 53* 65* cherry 48* limes 48*

*10 Clean Sight and Touch

Dirt food contact surfaces: can oppener, ice machine, detail clean the makeline. clean insides and bottoms of all coolers, clean tossing shelf

*19 Water & Plumbing in good repair- per code

no hot water at the front hand sink- must be able to mix hot & cold water. no hot water

*32 Equipment & Utensils smooth easily cleanable

can not use cloth in the kitchen to catchgrease replace cover to foam in RIC door. there is no way to sanitize

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

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

Employee drinking from open cup at register. Properly store employee items.

*27 Cooling method, criteria - smaller portions

*32 Damaged Equipment

Repair bottom door to warmer (won't close). Replace worn cooler door gaskets.

*34 Controlling pests. Eliminating harborage conditions

Gnats observed throughout restroom.

*31 Individual, disposable towels

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

Chicken was 94.5 F inside warmer.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*42 Dirty nonfood contact surfaces

Detail clean all equipment throughout the kitchen.

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents and filters dirty with soils and grease accumulations must be clean to avoid cross contamination

*02 Outfitter-Food Temperatures (Cold).

cooler units at 48 F and 47 F on freezer line dip containers must be replace or repair to adjust food temperature at 40 F or below and avoid cross contamination.

*42 Floors/walls/ceiling/nonfood dirty

ceiling and walls dirty with soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross

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

missing date marks on food containers in all areas must be have date marking on food containers in all areas to avoid cross contamination

*33 Sanitizing solution intergrated in dish. machine

zero sanitize solution at ware washing machine must be at : 50 ppm chlorine concentration to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing peroxide test strips must be have correct test trips on site missing different test strips to verified chemical concentration must be have different test strips on site to verified chem

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must have visible and working thermometers inside cooler units in all areas

*39 Equipment in good repair and proper adjustment.

cooler units at cooking area must be maintain proper food temperature of 40 F or below to avoid cross contamination cooler units must be replace or repair to proper condition

*10 Clean Sight and Touch

clean ice build up in freezer

*42 Dirty nonfood contact surfaces

clean fan in kitchen

*43 Light bulbs, light shields provided

replace light bulbs in vent hood

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held on the counter at 65.3 degrees Para cooked chicken held on the counter at 73.8 degress Cooked ribs held on the counter at 58.6 degrees

*03 Food products not maintained at 135øF or above

Cooked chicken breast held at 97.6

*14 When to wash hands after handling soiled equip/utensil

Dishwasher, wait staff, and cook all not washing hands

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

Para cooked chicken stored over the lettuce in the walk in refrigerator

*35 Hair Restraints effective

Beard nets missing

*21 RFSM - Not On Site

*19 One Inch Air Gap

Ice maker drains

*31 Handwashing lavatory - accessible

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

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

*36 Cloths in-use for wiping between uses stored

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

SANITIZER ON FLOOR

*47 Other Violations

MOP

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

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

*32 Approved Food Contact Equip.

*45 Premises shall be maintained in good repair

*02 Cold Hold (41øF/45øF or below)

cheese 50'f

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*32 Maintain in Good Repair

*14 When to wash hands before donning new gloves

*43 Clean vent syst:Intake/exhaust air ducts

dusty vent cover in RIC

*32 Damaged Equipment

broken gasket in RIF

*42 Nonfood-contact surfaces material

dirty gaskets

*10 Clean Sight and Touch

dirty ice machine

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

wings at 102 degrees.

*22 Handlers-Certificate Not On Site

food handlers must have certificates to work in kitchen and food prep.

*20 Grease Trap Tickets

Provide grease trap trip tickets on the premises when in operation.

*27 Cooling, heating, and holding capacities. Equipment

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

*32 Nonfood surfaces-design to be cleaned easily

dirty can opener blades.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

storing containers on uncovered lettuce

*14 When to wash

employee not washing hands after scratching head

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

employees drinking in prep area

*02 Cold Hold (41øF/45øF or below)

raw chicken in low boy, 48.0F

*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizing solution