Wings and Waffles

Inspector's notes

Observed an employee touch phone, then proceed to touch food contact surfaces without a glove change or handwash. Observed an employee walk into restroom, leave restroom, and touch food contact surfaces without a handwash when returning to kitchen. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at either of the two hand sinks in kitchen area as well as in employee bathroom. PIC provided hand drying provision for handwash sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed an employee fill sanitizer bucket in hand sink. Observed sanitizer bottle hanging over hand sink at sink by ice machine. Hand sinks must not be used for any purpose other than handwashing. Sanitizer bottle was moved and employee continued filling bucket in three-compartment sink. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: Observed no hand soap at hand sink near three-compartment sink as well as in employee bathroom. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bucket of chicken in reach-in cooler prepared night prior to inspection cooled with lid on with internal temperature of 45°F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods such as raw and cooked meats, potato salad, mac and cheese, and shredded lettuce without date marks prepped over 24 hours prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two sanitizer buckets with over 200 ppm chlorine sanitizer. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Observed bread in a bag stored next to sanitizer bucket.Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two cooking tongs used for the chicken wings being stored in water measuring 100*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed an open bucket of wing sauce cooling on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge (PIC) moved sauce to shelf to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed between-use plastic tongs at wing station stored in a container of water measured at 72F with probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. PIC provided container of hot water to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer buckets throughout establishment were measured with 0ppm chlorine or quat sanitizer. Sanitizer solutions for food contact surfaces should be maintained at 50-100ppm for chlorine and 200-400ppm for quat. PIC remade sanitizer buckets during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, in-use 3-compartment sink "sanitize" basin was filled with soapy water only and 0ppm of chlorine or quaternary ammonium (quat) sanitizer. Chemical dispenser was hooked up to a bulk jug of hand soap. Sanitizers for food contact surfaces shall be maintained at 50-100ppm for chlorine and 200-400ppm for quat. PIC and employees hooked up a container of chlorine sanitizer solution and re-washed, rinsed, and sanitized recently cleaned dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kettles of nacho cheese and cooked carne asada in a countertop warmer with internal temperatures of 119-122 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, kettles were filled at 7am, more than 6 hours prior to the start of the inspection. PIC voluntarily discarded cheese and meat - see embargo form.

Inspector's notes

Establishment did not have chlorine sanitizer test strips available during the inspection. Establishment only has containers of chlorine sanitizers available for use with food contact surfaces. Please ensure corresponding test strips are available for the type of food contact surface sanitizer used. Please obtain chlorine sanitizer test strips or quaternary ammonium sanitizer for use with quat test strips available on hand in the establishment. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 6/27/2025.