GOLDEN FLAME HOT WINGS

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup being used as a scoop being stored in direct contact with the “Green Monster” sauce. Remove utensils/scoops from food so that the handle of surface that Is being touch is not coming into contact with the food. -CDI- Plastic cup was removed. (0.5 pts)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box single service cups being stored directly on the floor. -CDI- PIC placed the items off of the floor.

4-501.11 Maintain equipment in good repair. Observed the WIC with an ambient temperature of 45F. All TCS foods such as spring mix and raw chicken wings were 39-41F. PIC moved all TCS foods to the beer WIC which had an ambient temperature of 38F. PIC noticed ice build up on the back of the condenser of the food WIC. Repair WIC used for food. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed noodle attached to hose while under continuous pressure. -CDI- EHS educated staff of proper backflow prevention. Water was turned off and pressure was released. (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few slightly damaged tiles near the back entrance. Also observed FRP walling starting to come off of the wall. Repair the necessary items. (0 pts)

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed the wall mounted potato slicer in continuous use throughout the inspection and as per the PIC it is cleaned once a day at close. CDI - Slicer cleaned and PIC to implement new procedure for 4 hour cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken wings in large plastic bin with the lid on in the WIC at a temperature of 45F. Cookline employee stated he had it out prior to the inspection starting and had put it back in the WIC within the last 20-30 mins. CDI - Lid removed to allow for the product to rapidly cool. Observed at <40F at the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle that was not labeled as to its contents. CDI - PIC voluntarily discarded as he was unsure what it was and does not use it. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle stored hanging on the middle rack of the wire storage, directly adjacent to the plastic multi-use baskets and serving trays. CDI - PIC moved bottle to lower shelf next to other chemical bottles.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several containers and squirt bottles throughout the establishment that were not labeled as to their contents such as, but not limited to, container of cinnamon/sugar, squirt bottles of vinegar, shaker of sesame seeds, and a container of powdered sugar.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed single service containers throughout the facility with their food contact surfaces face up, allowing for potential contamination.