FIRE WINGS

Observed gaskets of the food preparation refrigerator closes to the deep fryers heavily deteriorated . [CA] All Equipment shall be approved, installed properly, meet applicable standards, and be maintained in good repair. Investigate cause and repair in an approved manner.

Heavy accumulation of oil/grease observed on wall where the sauce mixing bowls and stored and behind the preparation table at the corner. Heavy accumulation of grease and grime observed on wall behind the storage racks and ware washing area. Heavy accumulation of grime observed on floors: - Underneath storage rack and ware washing area. - Around the pressurized cylindrical tanks/soda syrup rack. - Underneath the preparation line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Observed Vermin: - One live adult cockroach observed in-between the crevices of the wall mounted shelfs above the food preparation table and preparation sink. - One dead cockroach observed on wall below the left most top shelf above the food preparation table and preparation sink. - One dead cockroach observed in-between the top right door hinge under the soda fountain. Photographs: Taken for documentation purposes. Manager stated that facility is serviced by pest control, however, he is unaware of frequency and last service. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Manager abated live cockroach and sanitize the affected area. Instructed employee to clean and sanitize preparation area prior to conducting any type of food preparation.

All three hand wash stations in the front service area and kitchen were partially obstructed with cleaning equipment and/or garbage bin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Soap dispenser inoperable at the hand wash station closes to the food preparation sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure paper towels and hand soap are easily accessible and readily available at all times.

Observed drain pipe at the soda fountain extending into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Used mop stored inside mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Heavy accumulation of food residues and debris observed on floor throughout the facility: - Underneath the three-compartment sink. - Around the cooking oil tanks. - Underneath dry storage racks. - Around the cook line/deep fryers. Heavy accumulation of food residues on wall: - Next to deep fryers. - Behind hanging food warmer where chicken is tossed in sauce. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Hot water at the three-compartment sink measured between 105F to 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Single hand wash sink inside the restroom measured at 69F. Hand wash sink on the right side outside of the restroom corridor measured at 64F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Handle of tongs used for coleslaw maintained inside the food preparation refrigerator observed in direct contact with food. [CA] Store equipment in such a way that the handle does not come in direct contact with food to prevent contamination.

Chili cheese maintained inside the food warmer measured between 134F to 138F. [CA] Hot PHFs shall be held at 135°F or above. Frequently stir food items to maintain food temperatures.

Heavy accumulation of food debris and residues observed in the following areas: - Handles of food preparation refrigerators. - On hanging food warmer where chicken is tossed in sauce. - On storage racks inside the walk-in refrigerator. - Inside three-door upright freezers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Heavy accumulation of grease observed on ventilation hood filters above the deep fryers. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Newly prepared sanitizer concentration at the cook line measured at 200 PPM chlorine bleach. [CA] Maintain chemical solution at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.

Cockroach activity observed in the following areas: - 3+ of various life cycles on monitoring trap below the three-door merchandiser refrigerator at the front service area. - 3+ of various life cycles on monitoring trap below the dry storage rack. - 3+ of various life cycles on monitoring trap between the used cooking oil tank across from the soda syrup rack. - 2+ live observed around electrical outlet behind the two cooking oil tanks. - One live observed between wall and wall mounted shelf above the three-compartment sink. - Dead cockroaches observed in the following areas: - On floors behind the cooking oil storage tanks. - On floor underneath dry storage shelves. - On floor underneath the three-compartment sink. Per owner, facility is serviced monthly with the last treatment conducted on 1/15/2025. Pest control report was provided for review upon request. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.