TOUCH DOWN WINGS scored 55; newer inspection records 92

1. 01

   Person in charge

   Item 1-2A ↗

   Due to multiple risk factor violations, and repeat violations, the person in charge is not demonstrating active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Due to multiple risk factor violations, and repeat violations, the person in charge is not demonstrating active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-1B ↗

   Observed employee handle raw fish with gloves, change gloves, and then proceed to handle ready to eat fries. Observed employee handle raw beef, change gloves, and then handle vegetables. Observed employee touch face and then handle the walk-in cooler door. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling…

   Inspector’s full note +

   Code .03(5)(c)

   Observed employee handle raw fish with gloves, change gloves, and then proceed to handle ready to eat fries. Observed employee handle raw beef, change gloves, and then handle vegetables. Observed employee touch face and then handle the walk-in cooler door. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees were all instructed to wash hands between glove changes when changing tasks. Hands were cleaned and new gloves were donned. //

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-1B ↗

   Observed employee wash hands without soap for 2 seconds. Observed employee turn off faucet with cleaned hands instead of using a paper towel. // Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employees were instructed to rewash hands with…

   Inspector’s full note +

   Code .03(5)(b)

   Observed employee wash hands without soap for 2 seconds. Observed employee turn off faucet with cleaned hands instead of using a paper towel. // Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employees were instructed to rewash hands with the proper procedure. //

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
4. 04

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Employee food in open containers stored above customer food and on prep coolers. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee items were relocated to a designated area. //

   Inspector’s full note +

   Code .03(5)(k)1

   &2Employee food in open containers stored above customer food and on prep coolers. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee items were relocated to a designated area. //

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

   Handwashing

   Item 2-2D ↗

   Observed a sanitizer bucket stored in the handwashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was removed. //

   Inspector’s full note +

   Code .06(2)(o)

   Observed a sanitizer bucket stored in the handwashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was removed. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Reheating for hot holding

   Item 5-1B ↗

   Cooked rice did not reheat to 165F within 2 hours. // Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Rice discarded. //

   Inspector’s full note +

   Code .04(5)(i)

   Cooked rice did not reheat to 165F within 2 hours. // Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Rice discarded. //

   Official report · Item 5-1B ↗
   No correction or repeat marker recorded.
7. 07

   Cold holding

   Item 6-1A ↗

   Multiple time/temperature control for safety (TCS) foods held above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were relocated to the walk-in cooler to cool down. //

   Inspector’s full note +

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods held above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were relocated to the walk-in cooler to cool down. //

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
8. 08

   Food storage and contamination

   Item 12A ↗

   Dry storage foods are being stored in a shed that has not been approved by the Health Authority. Shed is not enclosed fully and the finishes are not easily cleanable (see notes section). // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Inspector’s full note +

   Code .04(4)(q)

   Dry storage foods are being stored in a shed that has not been approved by the Health Authority. Shed is not enclosed fully and the finishes are not easily cleanable (see notes section). // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
9. 09

   Personal cleanliness

   Item 12B ↗

   Employee preparing exposed food wearing bracelets. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Bracelets removed. //

   Inspector’s full note +

   Code .03(5)(h)

   Employee preparing exposed food wearing bracelets. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Bracelets removed. //

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
10. 10

    Personal cleanliness

    Item 12B ↗

    Employee preparing exposed food with hair longer than 1/2" without a hair restraint. // 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) Corrective Actions: Employee donned a hat. //

    Inspector’s full note +

    Code .03(5)(j)

    Employee preparing exposed food with hair longer than 1/2" without a hair restraint. // 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) Corrective Actions: Employee donned a hat. //

    Official report · Item 12B ↗
    No correction or repeat marker recorded.
11. 11

    Wiping cloth use and storage

    Item 12C ↗

    wet wiping cloths stored on the counter 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: Cloths were placed into sanitizer bucket. //

    Inspector’s full note +

    Code .04(4)(m)3

    wet wiping cloths stored on the counter 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: Cloths were placed into sanitizer bucket. //

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

    Utensil, equipment and linen storage

    Item 14B ↗

    1,2,4Observed clean utensils stored stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed today. Dishes separated to allow air drying. //

    Inspector’s full note +

    Code .05(10)(e)

    1,2,4Observed clean utensils stored stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed today. Dishes separated to allow air drying. //

    Official report · Item 14B ↗
    No correction or repeat marker recorded.
13. 13

    Equipment design and condition

    Item 15A ↗

    Prep cooler observed with an ambient air temperature of 52F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Prep cooler observed with an ambient air temperature of 52F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
14. 14

    Ventilation and lighting

    Item 17D ↗

    Grease accumulation observed on the vent hoods above the cook line. // Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. (C)

    Inspector’s full note +

    Code .07(2)(j)

    Grease accumulation observed on the vent hoods above the cook line. // Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. (C)

    Official report · Item 17D ↗
    No correction or repeat marker recorded.
15. 15

    Pest control

    Item 18 ↗

    Facility using a screen door only as the back door. Screen door is not tight-fitting. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**

    Inspector’s full note +

    Code .07(2)(m)

    Facility using a screen door only as the back door. Screen door is not tight-fitting. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**

    Official report · Item 18 ↗
    No correction or repeat marker recorded.
16. 16

    Pest control

    Item 18 ↗

    Live flies observed throughout facility. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

    Inspector’s full note +

    Code .07(5)(k)

    Live flies observed throughout facility. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

    Official report · Item 18 ↗
    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.