FIRE WINGS

To-go container without handle stored within bulk container of spice; to be used as a scoop. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

*REPEAT VIOLATION* Utensil for food preparation stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Open bags of flour stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Cellphone stored on pizza prep line cooler table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

In the walk in cooler, raw shell eggs observed stored on shelving above sauces. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Food container of white powder food product near prep sink missing label with common food name. [CA]: Containers of food items that cannot be easily identified shall be labeled with the common name.

3 door reach in's ambient temperature measured at 58F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs. Asses/repair unit as needed.

1. Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Scoop's handle in direct contact with dry food located near prep sink. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

In the 3 door reach in unit, multiple Potentially Hazardous Food (PHFs) measured between 45F - 53F. Raw chicken were prepared approximately 4 hours prior to measurement per manager. Employee stated other PHFs such as coleslaw, coleslaw sauce, ranch, mayo, and blue cheese have been in the unit for more than 4 hours. Ambient temperature of unit measured at 58F. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded.