Mac Daddy Wingz and Cheeze

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

1. Provide one inch air gap from the finished floor for the drainpipe from the food prep sink and 3-comp sink. 2. Connect the drainpipe and water connections for the hand sink at the bar. 3. Seal/ caulk all holes, gaps, cracks and penetrations inside the facility. 4. Provide additional VCT tiles on the floor where the old counter was at so the floor can be even. 5. Replace the door’s gasket of the double door reach-in refrigerator. It is torn. 6. Provide several coats of semi-gloss paint on the walls of the new mop sink room and substrate of the countertops in the bar and front service area. 7. Provide washable ceiling tiles in kitchen, mop room, and front service area. 8. Cover exposed studs/ beam under the bar countertop. Paint the substrate with semi-gloss paint. Please use light color paint only. 9. Switch the side splashguard on the hand sink next to the make table. 10. Provide semi-gloss paint in the new mop sink’s area. Finish the walls 11. Provide 3/8” radius cove base at walls and floor junctures inside the kitchen, mop room, behind bar, front counter, etc. 12. Extend the FRP behind the mop sink to 24 inches above the chemical dispenser. Replace the damaged sheet rock first. 13. Repair damage walls and paint with semi-gloss paint. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed employees washing hands in the three compartment sink in the kitchen. Proper handwashing shall occur in hand washing stations only and procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC washed hands properly at the hand washing station at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several hand washing sinks without paper towel throughout the facility. Discussed with PIC 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 sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta mac & cheese in single use metal serving containers on a prep area at internal temperatures of 84*F measured with a probing thermometer. Per PIC the pasta was placed there an hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC placed the mac & cheese containers into adequate refrigeration at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead cockroach and cockroach parts under the oven in the kitchen that also has grease on top of cardboard lining the ground. Discussed with PIC Establishment must be maintained free of pests and dead pests shall be removed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up of dust, debris, and flour throughout the establishment (vent hoods, chicken tender prep table, walls, ceiling vents, bottom shelf of prep table, in-between equipment – stove & fryers) at time of inspection. Reviewed proper cleaning frequencies with person in charge (PIC) at time of inspection. Must clean establishment at a frequency to prevent accumulation of organic food debris on surfaces. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Provide one inch air gap from the finished floor for the drainpipe from the food prep sink and 3-comp sink. 2. Connect the drainpipe and water connections for the hand sink at the bar. 3. Provide outlet covers, light switch cover, escutcheon plates, patch up holes throughout the facility. 4. Seal/ caulk all holes, gaps, cracks and penetrations inside the facility. 5. Provide additional VCT tiles on the floor where the old counter was at so the floor can be even. 6. Replace the door’s gasket of the double door reach-in refrigerator. It is torn. 7. Provide several coats of semi-gloss paint on the walls of the new mop sink room and substrate of the countertops in the bar and front service area. 8. Provide washable ceiling tiles in kitchen, mop room, and front service area. 9. Provide outlet covers, light switch cover, escutcheon plates, patch up holes throughout the facility. 10. Cover exposed studs/ beam under the bar countertop. Paint the substrate with semi-gloss paint. Please use light color paint only. 11.Continue to clean the facility from ceiling, walls, floor, sinks and their fixtures, interior/ exterior of equipment and maintain. 12. Switch the side splashguard on the hand sink next to the make table. 13. Provide semi-gloss paint in the new mop sink’s area. Finish the walls 14. Provide 3/8” radius cove base at walls and floor junctures inside the kitchen, mop room, behind bar, front counter, etc. 15. Extend the FRP behind the mop sink to 24 inches above the chemical dispenser. Replace the damaged sheet rock first. 16. Repair damage walls and paint with semi-gloss paint. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wash hands for less than 10 seconds in the prep sink. Discussed with PIC hand washing shall occur in hand sinks only and proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hand sink by the office desk to be without soap. Also observed the same hand wash sink the handwash sink by the front register without paper towels. Discussed with PIC the 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 and all handwashing sinks shall be maintained as accessible at all times. PIC supplied soap and paper towel at all hand wash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up of dust, debris, and flour throughout the establishment (vent hoods, chicken tender prep table, walls, ceiling vents, bottom shelf of prep table, in-between equipment – stove & fryers) at time of inspection. Reviewed proper cleaning frequencies with person in charge (PIC) at time of inspection. Must clean establishment at a frequency to prevent accumulation of organic food debris on surfaces. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Continue to clean the facility from ceiling, walls, floor, sinks and their fixtures, interior/ exterior of equipment and maintain. 2. Connect the drainpipe and water connections for the hand sink at the bar. 3. Seal all holes, gaps, cracks and penetrations inside the facility. 4. Provide additional VCT tiles on the floor where the old counter was at so the floor can be even. 5. Caulk and seal all gaps, cracks and penetrations throughout. 6. Replace the door’s gasket of the double door reach-in refrigerator. It is torn. 7. Provide several coats of semi-gloss paint on the walls of the new mop sink room and substrate of the countertops in the bar and front service area. 8. Provide washable ceiling tiles in kitchen, mop room, and front service area. 9. Provide outlet covers, light switch cover, escutcheon plates, patch up holes throughout the facility. 10. Cover exposed studs/ beam under the bar countertop. Paint the substrate with semi-gloss paint. Please use light color paint only. 11.. Provide one inch air gap from the finished floor for the drainpipe from the food prep sink and 3-comp sink. 12. Clean all floor sinks. 13. Switch the side splashguard on the hand sink next to the make table. 14. Provide semi-gloss paint in the new mop sink’s area. Finish the walls 15. Provide 3/8” radius cove base at walls and floor junctures inside the kitchen, mop room, behind bar, front counter, etc. 16. Extend the FRP behind the mop sink to 24 inches above the chemical dispenser. Replace the damaged sheet rock first. 17. Repair damage walls and paint with semi-gloss paint. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed ventilation hood system not working at capacity and smoke escaping the hood and going into the kitchen in the back of house. Ventilation hood systems and devices shall be maintained and run at sufficient capacity to prevent smoke from being in the kitchen. Corrective Action: Correct Prior To Next Routine Inspection