TOUCHDOWN WINGS

Inspection item: Food separated and protected

Code 511-6-1.04(4)(n)1

Observed an employee touch his mouth with a gloved hand before returning to cook on the grill. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS: Employee removed gloves, washed his hands, and put new gloves on. Corrected On-Site. Repeat Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(a)1

Observed dishes stored as clean unclean to sight and touch, including: ladles, sauce container lids, dry storage scoops (flour, seasoning, sugar), chicken scoop, metal pan lids, etc. See photos attached. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC instructed employees to start washing and sanitizing equipment and utensils. CORRECT BY: Cleaning and sanitizing all dishes and equipment listed, and any other equipment that is unclean. Evidence of correction must be sent to inspector no later than 10/25/2026. Advise to remove all equipment not in use from the premises, or place into storage where it is obviously not in use. Corrected On-Site. New Violation. Correct By: 10/25/2026

Inspection item: Proper cold holding temperatures

Code 511-6-1.04(6)(f)

Observed raw chicken in the meat prep-top cooler and coleslaw in the FOH cooler being held above 41F past 4 hours. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded items. Corrected On-Site. New Violation.

Inspection item: Toxic substances properly identified, stored, used

Code 511-6-1.07(6)(g)

Observed the only sanitizer bucket with a concentration above manufacturers recommendation. Chlorine concentration was above 200ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS: Employee discarded and made new sanitizer buckets at the correct concentration (50-100ppm). CORRECT BY: Training employees on the correct sanitization concentration, and how to use the test strips to determine the correct concentration. Advise to fill sanitizing compartment of the 3-compartment sink with sanitizer at the correct concentration and fill buckets from there. Corrected On-Site. Repeat Violation.

Inspection item: Wiping cloths: properly used and stored

Code 511-6-1.04(4)(m)

Observed in-use damp wiping cloths stored outside of sanitizer solution. COS: PIC removed damp sanitizer cloths and placed them in the to-be-washed pile. CA: 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Corrected On-Site. New Violation.

Inspection item: Single-use/single-service articles: properly stored, used

Code 511-6-1.05(6)(r)

Observed single-use plastic containers washed and sanitized for re-use. See attached photo. CA: Single-service and single-use articles may not be reused. New Violation.

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(a)2,3

Observed fry baskets with an accumulation of grease and food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CORRECT BY: Degreasing, washing and sanitizing fryer baskets. Repeat Violation.

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(a)2,3

Observed an accumulation of grease and food debris throughout the establishment. Observed drain board above the 3-compartment sink unable to properly drain and with an accumulation of unclean water and food residue- see photo attached. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Deep cleaning the kitchen and equipment. New Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Observed accumulation of grease and foo debris throughout the floors, walls, and ceilings of the establishment. CA: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. CORRECT BY: Deep cleaning the establishment. Repeat Violation.

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(5)(j)

Observed employee items such as cell phones, speakers, etc, placed on prep tables and shelves. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CORRECT BY: Providing shelves/containers for employee possessions. New Violation.