PRIME WINGS scored 73; newer inspection records 83

1. 01

   Employee health reporting

   Item 2-2A ↗

   The employee health agreement form was not provided for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The requirements were discussed with the employee, and the employee signed the form.

   Inspector’s full note +

   Code .03(2)(o)

   The employee health agreement form was not provided for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The requirements were discussed with the employee, and the employee signed the form.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Food condition

   Item 3-1C ↗

   Pangasius is listed on the menu as catfish. The fish burger is prepared using catfish, tilapia, or whiting, but the menu identifies the item as pollock. Food shall be safe, unadulterated, and honestly presented. (P)

   Inspector’s full note +

   Code .04(1)

   Pangasius is listed on the menu as catfish. The fish burger is prepared using catfish, tilapia, or whiting, but the menu identifies the item as pollock. Food shall be safe, unadulterated, and honestly presented. (P)

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
3. 03

   Raw-food consumer advisory

   Item 5-2 ↗

   Beef patties are offered undercooked without a consumer advisory on the menu board and without a disclosure on the takeout menus. The reminder statement on the takeout menus is printed in lowercase letters. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements…

   Inspector’s full note +

   Code .04(7)(e)

   Beef patties are offered undercooked without a consumer advisory on the menu board and without a disclosure on the takeout menus. The reminder statement on the takeout menus is printed in lowercase letters. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

   Official report · Item 5-2 ↗
   No correction or repeat marker recorded.
4. 04

   Date marking and disposition

   Item 6-2 ↗

   The deli ham, deli turkey, and precooked dumplings opened on Monday or Tuesday did not have any dates to indicate the open or discard dates. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

   Inspector’s full note +

   Code .04(6)(g)

   The deli ham, deli turkey, and precooked dumplings opened on Monday or Tuesday did not have any dates to indicate the open or discard dates. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
5. 05

   Personal cleanliness

   Item 12B ↗

   An employee was observed slicing washed celery with hair longer than approximately one inch, and another employee was cooking fries with hair longer than approximately two inches. One employee donned a hair net; the other returned to the front counter. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)

   Inspector’s full note +

   Code .03(5)(j)

   An employee was observed slicing washed celery with hair longer than approximately one inch, and another employee was cooking fries with hair longer than approximately two inches. One employee donned a hair net; the other returned to the front counter. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
6. 06

   Wiping cloth use and storage

   Item 12C ↗

   Wet wiping cloths were stored on the preparation cooler and work table. Chlorine was not detected in the wiping cloth container at the front counter. 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)

   Inspector’s full note +

   Code .04(4)(m)

   Wet wiping cloths were stored on the preparation cooler and work table. Chlorine was not detected in the wiping cloth container at the front counter. 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)

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
7. 07

   Required permits and notices

   Item 13A ↗

   The inspection report was found lying flat on a shelf underneath a Christmas tree and canned soda behind the counter, approximately 20 feet from the front door. 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. (C)

   Inspector’s full note +

   Code .02(1)(d)

   The inspection report was found lying flat on a shelf underneath a Christmas tree and canned soda behind the counter, approximately 20 feet from the front door. 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. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
8. 08

   Utensil storage

   Item 14A ↗

   The tong used for cooked wings was stored in water at 83°F; the container and tong were cleaned and sanitized. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running…

   Inspector’s full note +

   Code .04(4)(k)

   The tong used for cooked wings was stored in water at 83°F; the container and tong were cleaned and sanitized. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C)

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
9. 09

   Warewashing facilities and test strips

   Item 15B ↗

   A test kit or other device for measuring chlorine used as a sanitizer could not be located. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   A test kit or other device for measuring chlorine used as a sanitizer could not be located. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.