Midwest Wings

Inspector's notes

Observed a heavy accumulation of food debris, grease deposits and organic growth throughout the establishment, specifically impacting fume hood vents, refrigerator door handles, prep sink basin, and the interior floor of the 3-door standing refrigerator. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed commercial container of "Ortho Home Defense" pesticide stored inside the back office area. Discussed proper pest control parameters with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chemical test strips for chlorine sanitizer present on site at time of inspection. Discussed the importance of maintaining test strips on site to prepare sanitizer solutions of the proper concentration with PIC. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy accumulation of food debris, grease deposits and organic growth throughout the establishment, specifically impacting fume hood vents, refrigerator door handles, prep sink basin, and the interior floor of the 3-door standing refrigerator. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed blue cheese, ranch and shredded cheese with an internal temperature of 53F. Reach in unit found to have an internal temperature of 57F. Person in charge informs that TCS items were put there an hour prior to inspection. Establishment has adequate equipment for rapid cooling and cold holding. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open can of Sprite on top shelf of dry storage. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Person-in-charge (PIC) discarded can of Sprite at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked chicken wings, parmesan cheese, and cheddar cheese in left reach-in cooler and container of cooked chicken wings on prep table at 64*F-72*F. Per PIC, chicken wings were cooked the night prior. Ambient temperature of reach-in cooler was at minimum of 62*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed left reach-in cooler with an ambient air temperature of 62*F with cooked chicken wings and cheese cold holding inside. PIC discarded TCS foods improperly cold held at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC removed all TCS food items from unit and closed off unit until repairs can be made. Establishment has sufficient cold holding capacities. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris and grease on side of cooking equipment/fryers and flooring under fryer equipment and main freezer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 3RD CONSECUTIVE VIOLATION. Correct By: Correct Prior To Next Routine Inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. --- Observed two pans of baked chicken in reach-in unit opposite of 3-comp sink with no datemarking. Baked chicken was made the day prior per PIC. PIC dated pans of baked chicken 06/09 at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Heavy accumulation of food debris and grease on side panels of cooking equipment and flooring around units in question. PIC was instructed to have a deep cleaning of the kitchen prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation --- Observed red sanitizer bucket with chlorine and wiping cloth was reading 0ppm. Chlorine solution shall be between 50-100ppm. PIC added bleach to bucket and sanitizer was reading 100 PPM at time of inspection. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. --- Observed no chlorine sanitizer test strips available at the establishment at time of inspection. Sanitizer test strips must be readily stocked and available at all times. PIC was instructed to get test strips prior to reinspection. Reinspection scheduled on 02/21/2024. Correct By: Correct Prior To Reinspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Heavy accumulation of food debris and grease on side panels of cooking equipment and flooring around units in question. PIC was instructed to have a deep cleaning of the kitchen prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed no covered receptacle in unisex bathroom. All woman/unisex bathrooms must be provided with covered receptacles for sanitation purposes. PIC agreed to address this violation prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --- Observed damaged floor and wall junctures by the dry storage area in the office section without a door; directly leading into the kitchen. Discussed importance of sealing wall and floor junctures to avoid potential pest contamination. PIC agreed to have wall sealed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>Observed hand wash sink next to 3 comp sink without soap. Person in charge brought a hand soap dispenser to the hand wash sink. Discussed the importance of having a properly stocked washing station to avoid contamination of food or surfaces. Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>Observed the hand wash sink without paper towels/ or hand drying equipment. Person in charge replaced paper towels. Discussed importance of having hand drying provisions readily available for employees to encourage proper handwashing throughout the establishment. Correct By: Corrected At Time Of Inspection