A And D Buffalo Wings

Basic – Bathroom door left open other than during cleaning or maintenance

Women's restroom door left open. Operator closed. Corrected On-Site

Basic – Bowl or other container with no handle used to dispense food

On dry storage shelf above microwave, plastic cup in granulated onion. Operator removed. Corrected On-Site

Basic – Cardboard used to line nonfood-contact shelves

At cook line, cardboard used on shelf below flat top

In walk-in cooler, cardboard used on shelf. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

In prep area, measuring cups in soy sauce and bulk rice have handles touching product. Operator removed cups. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk-in cooler gasket has black stains.

Basic – Walk-in cooler interior/shelves have accumulation of soil residues

In walk-in cooler, shelf with bottles of sauces has white mold-like substance.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

At cook line, two wet towels on counters.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

At front counter, Sanitizer Bucket (Chlorine 0ppm); Operator made new bucket, Sanitizer Bucket (Chlorine 200ppm) Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

In back storage room, bulk container of msg not labeled. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw shell eggs stored over bulk container of chicken sauce. Operator moved sauce. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In reach-in cooler at cook line, gyro meat (50F – Cold Holding); cut lettuce (47F – Cold Holding). Items placed in reach-in cooler 3 hours earlier. Reach-in cooler opened for lunch business.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Supplied operator with DBPR form 5030-104. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink at cook line, ice and straw in sink. Employee removed. Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At both kitchen handwash sinks, missing towels and soap. Operator supplied. Corrected On-Site Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

One employee present with no proof of employee responsibilities. Supplied operator with DBPR form, he explained to employee and had him sign. Corrected On-Site