Bg's Place For Wings & More Improves its Sanitary Rating

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Throughout.

Intermediate - Encrusted material on can opener blade.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All ready to eat TCS foods in the reach-in cooler not date marked **Repeat Violation**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Ice buildup in reach-in freezer. **Repeat Violation**

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

Basic - Open dumpster lid.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Throughout kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, beans

High Priority - Hotel and Restaurant license is expired.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gizzards 79°, chicken 78°, on the prep table in ice baths. Operator refreshed ice beneath products. **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. Shell eggs over bread. Operator placed eggs on bottom shelf of cooler below cooked products. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Moved. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No probe thermometer provided to measure temperature of food products. Gave operator thermometer **Corrected On-Site**

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice. Dated by operator. **Corrected On-Site**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom in kitchen. **Repeat Violation**

Basic - Food debris/dust/soil residue on dry storage shelves. Observed near imperial reach in freezer.

Basic - Ice buildup in reach-in freezer. Observed on kenmore unit.

Basic - Reach-in freezer gasket torn/in disrepair. Observed on kenmore unit.

Basic - Uncleanable knife block in use to store knives.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on dry storage shelf and shelf above water heater.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed at 114°f. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. Observed in magic chef unit.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Observed on shelf and stand next to fryer.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed on cookline. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken stored over raw pork in Roper refrigerator. **Corrected On-Site**

Basic - Bathroom door not self-closing.observed in unisex bathroom in kitchen.

Basic - Bowl or other container with no handle used to dispense food.observed in rice bin.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed in Continental cooked rice 53°f, meatloaf cooked 50°, raw pork 50°, raw chicken 52° Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Raw meats placed in cooler an hour prior and we're moved to working units as A Corrective Action, cooked meats will be diss carded see stop sale.

High Priority - Live flies in kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Hot point refrigerator baked Mac n cheese 48°f. Due to Potentially hazardous (time/temperature control for safety) food covered while cooling.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed Counter cold hold with Ice-raw chicken wings 45°f, raw chicken gizzards 45, operator added more ice, raw products temperatures at 41°f before concluding inspection. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in Continental cooked rice 53°f, meatloaf cooked 50°. 12 hrs plus , Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Hot point refrigerator baked Mac n cheese 48°f. Due to Potentially hazardous (time/temperature control for safety) food covered while cooling.

Intermediate - Accumulation of debris in the interior of the ice machine.

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in unisex bathroom, operator turned hot water valve on. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed in Hot point refrigerator baked Mac n cheese 48°f, 12 plus hrs.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed in Continental unit cooked rice 53°f, meatloaf cooked 50°, raw pork 50°, raw chicken 52°

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in Hot point refrigerator.

Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin. Operator removed. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to steam well. Operator removed. **Corrected On-Site**

Basic - No waste receptacle installed at handwash sink provided in unisex bathroom.

Basic - Self-closing device on bathroom door disconnected. Observed in unisex bathroom.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Continental RIC macaroni n cheese 48°f, raw chicken liver 54°f, raw chicken gizzards 47°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Corrective Action operator called repair company. **Repeat Violation**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Continental RIC macaroni n cheese 48°f, raw chicken liver 54°f, raw chicken gizzards 47°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed in Continental RIC macaroni n cheese 48°f, raw chicken liver 54°f, raw chicken gizzards 47°. Corrective Action Taken repair company called immediately. **Repeat Violation**

Basic - Covered waste receptacle not provided in women''s bathroom. Observed in employees unisex bathroom. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in employee unisex bathroom. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in employees unisex bathroom. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. Observed in employees unisex bathroom. **Warning**

Basic - Equipment in poor repair. Observed continental Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed macaroni salad 50°f, beans 50, macaroni n cheese 53°f. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in employee unisex bathroom. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed beef in standing water for thawing on counter in kitchen. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed in continental unit beans 50°f, macaroni and cheese 53°f, macaroni salad 50°f. Operator reheated to hot hold. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken livers at 48°f on counter ice bath, operator changed ice to comply. **Corrected On-Site** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in employees unisex bathroom. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed on counter in kitchen covered yellow rice to cool. Operator uncovered and was informed on proper cooling methods. **Corrected On-Site** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken

Basic - Ice buildup in reach-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Dumpster overflowing garbage.

Basic - Open dumpster lid.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meat balls, Reach in Cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork Chops. Cook line. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Chicken, Reach In cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Observed flour scoop with handle in contact with flour

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Garbage enclosure area in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area. Over 3 compartment sink

Observed walls in need of painting

Wall not smooth and easily cleanable. Below hand wash sink

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, Reach In Cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Wet mop not hung to dry.

Critical - No conspicuously located thermometer in holding unit. Reach In Cooler

Wet mop not hung to dry.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Turkey

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach In Freezer

Critical - Observed raw animal food stored over ready-to-eat food. Pork, Reach In Freezer 2

Observed gaskets/seals on cold holding unit in poor repair. Reach In Freezer

Observed gaskets/seals on cold holding unit in poor repair. Reach In Cooler

Observed gaskets/seals on cold holding unit in poor repair. Horizontal Reach In Freezer

Critical - Handwash sink not accessible for employee use at all times. Kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen

Wet mop not hung to dry.

Critical - Violation: 32-03-1Lack of signage properly designating bathroom. Rest room sign missing

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Kitchen

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Restroom

Violation: 42-03-1Wet mop not hung to dry.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.This violation must be corrected by : 4-11-09.

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen

Critical - Handwash sink not accessible for employee use at all times.

Critical - Lack of signage properly designating bathroom. Rest room sign missing

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Manager lacking proof of Food Manager Certification.This violation must be corrected by : 4-11-09.

Critical - No handwashing sign provided at a handsink used by food employees. Kitchen

Critical - No handwashing sign provided at a handsink used by food employees. Restroom

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked Beans Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mac and Cheese Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked Cabbage Corrected On Site.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. KITCHEN Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN

Critical - Observed handwash sink used for purposes other than handwashing. KITCHEN Corrected On Site.

Critical - Observed toxic item improperly stored.

Wet wiping cloth not stored in sanitizing solution between uses.