BQ WINGS

Inspection item: Inspection item 4-1A

Code .04(4)(c)1(i)(ii)(iii)(v)

(vi)(vii)(viii)Raw shrimp and raw beef above fried rice in open top cooler. Raw onions in cardboard box previously used for raw chicken. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food discarded. //

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Cold time/temperature-controlled foods held above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

Inspection item: Inspection item 8-2B

Code .07(6)(c)

Fuel lighters stored above prep cooler. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Fuel lighters relocated to an approved location. //

Inspection item: Inspection item 8-2B

Code .07(6)(e)

Ortho insect killer not approved for food service establishments in facility. // Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Pesticide removed from facility. //

Inspection item: Inspection item 12C

Code .04(4)(m)

Wet in use cloth towels not stored in sanitizer between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Towels relocated to sanitizer solution. //

Inspection item: Inspection item 12D

Code .04(4)(g)

Items being stored in the vegetable prep sink - dishes, cleaning supplies. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Items removed from sink. //

Inspection item: Inspection item 14C

Code .05(6)(r)

Re-using cardboard boxes for lining surfaces and for storing other items. // Single-service and single-use articles may not be reused. (C)

Inspection item: Inspection item 16A

Code .06(1)(g),(h)

No hot water at all fixtures in the facility. // The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)

Inspection item: Inspection item 17C

Code .07(5)(a),(b)1,2,3

Mop sink with heavy build up. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.