Wing Daddy's Grill

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

condiments need a cover to protect

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

Date mark cheese in WIC for 7 days

*34 Outer door: solid,selfclosing,tightfitting

Back door needs a seal to close gap

*45 Premises shall be maintained in good repair

Door needs repair for cold hold

*42 Dirty nonfood contact surfaces

clean under 3 comp sink dust and debris along wall - clean to detail

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

personal food drink next to food treys

*39 Store all equipment & utensil covered or inverted

food utensil and treys need to be inverted from contamination

*47 Other Violations

choke poster needs to be visible

*29 Sanitizing solutions, testing devices

Have chemical strips for solution bucket

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

Use time as a public health control- wings out at room temp

*10 Clean Sight and Touch

Clean soda nozzles for sight and touch- black build up seen.

*18 Toxic items storage adjacent to food/utensils

Properly store chemical spray bottles near salad dressing at front counter

*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- state approved

*24 Food Labeling- with common name of the food

Label all food (sauces with common name)

*31 Individual, disposable towels

No paper towel at front hand sink

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

Label bulk breading containers with common name (fish breading etc.)

*42 Dirty nonfood contact surfaces

Encrusted grease build up at side of fryer

*45 Drying Mops-air dry

hang wet mops to air dry

*24 Food Labeling- with common name of the food

label drink dispensers (lobby) fruit punch etc

*40 Single use articel wrapped or dispensed

invert single service articles when not used

*06 Time as PHC: 4 hours provide written procedures methods of compliance

use time as public control- wings

*42 Dirty nonfood contact surfaces

vent hood filters observed dirty

*41 Food Labeling - Bulk Food w/ Card or Sign

Label bulk ingredient containers (fish/chicken)

*10 Clean Sight and Touch

heavy food build up on shelves in walk in cooler- clean to remove build up

*45 Premises shall be maintained in good repair

repair toilet in womens restroom- not in good repair

*32 Equipment and Utensils Multiuse Materials durable

Do not reuse single use containers/ seasoning

*31 Handwashing lavatory - used for other purpose

*19 Plumbing System Construction

HAND SINK FALLING OFF THE WALL

*39 Cooking equipment free of encrusted grease

GREASE ON FOOD SHELF IN KITCHEN AREA

*42 Dirty nonfood contact surfaces

DUSTY SURFACE AND BUILD UP ON FOOD STORAGE SURFACE

*22 Accredited food handler certificate - 60 days

NO FOOD HANDLER

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

NO TEST STRIP

*35 Hair Restraints effective

PROVIDE FOR ALL

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED GAP AT BOTTOM OF DOOR

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 44.6*F, SLICED LETTUCE 47.8*F IN RIC , RAW CHICKEN 70.2*F ON ROLLING CART

*31 Handwashing lavatory - used for other purpose

BUCKET STORED IN HANDSINK

*39 Store all equipment & utensil covered or inverted

INVERT ALL

*21 RFSM - Not On Site

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

RAW MEAT AND EGGS STORED ABOVE RTE FOODS

*03 Food products not maintained at 135øF or above

COOKED WINGS 100*F , 121.2*F,130*F STORED ON ROLLING RACK

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE ARTICLES STORED ON FLOOR

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

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

FOOD ITEMS STORED ON FLOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*18 Toxic items storage adjacent to food/utensils

CHEMICAL STORED WITH SINGLE SERVICE

*35 Hair Restraints effective

PROVIDE FOR ALL

*38 Thawing. Under refrigeration

RAW CHICKEN STORED ON FLOOR

*45 Store maintenance equip away from food/food equip

FOOD ITEMS STORED WITH MAINTENANCE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*34 Outer door: solid,selfclosing,tightfitting

*21 RFSM - Not On Site

REGISTER BY 3/23/21

*14 When to wash hands

LACK OF HAND WASHING

*47 Handler-Certificate Not on site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE ARTICLES STORED ON FLOOR

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

RAW EGGS STORED ABOVE RTE FOODS ; RAW CHICKEN STORED ABOVE RTE FOODS IN WIC

*31 No soap at handsink

PROVIDE FOR ALL

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

RAW CHICKEN STORED ON FLOOR

*10 Clean Sight and Touch

CLEAN ALL

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

*14 Wash hands after all other activities

FAILURE TO CHANGE GLOVES

*21 RFSM - Not On Site

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

PERSONAL DRINK STORED ON PREP TABLE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds

DISCONTINUE PARTIALLY COOKED CHICKEN FROM PREVIOUS DAY AT 69*F (DISCARDED) STORED ON ROLLING CART

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

FOOD HANDLER- CERTIFICATE NOT ON SITE PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN ALL HANDSINK; EMPLOYEE FILLING BUCKET IN HANDSINK

*02 Cold Hold (41øF/45øF or below)

CHEESE 48*F IN RIC, RANCH DRESSING STATES REFRIGERATE AFTER OPENING STORED ON PREP TABLE

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*38 Frozen food. Stored frozen foods shall be maintained frozen

FRIES STORED AT ROOM TEMPERATURE

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

RAW MEATS STORED ABOVE RTE FOODS

*31 Handwashing lavatory - accessible

HANDINK IN FRONT BLOCKED

*37 Food, utensils & equip under other sources

OBSERVED PREPARATION OF FOOD ITEMS WHILE DIRTY DISHES IN 3 COMP SINK

*10 Clean Sight and Touch

CLEAN ALL : RACKS

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKIKNG

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE ARTICLES STORED ON FLOOR

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE; WIPING CLOTH HANGING FROM PIC

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*05 Rapidly reheat 165øF for hot holding

COOKED CHICKEN STORED AT ROOM TEMPERATURE NEAR FRYER