13: 1200-23-01-.03(3)(b)1. Raw, hazardous foods not stored according to minimum internal cooking temperatures in walk in cooler unit.
19: 1200-23-01-.03(5)(a)6. Chicken Wings holding at 91*F on cookline.Must be 135*F or above. (Embargoes ~6lbs). Cooked Chicken Wings must either begin the cooling process, use TPHC, or be hot held at 135*F or above.
21: 1200-23-01-.03(5)(a)7. Some cooked, TCS foods, held longer than 24 hrs., not properly datemarked in walk in cooler unit.
36: 1200-23-01-.05(5)(k) Insect activity noted in prep area.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In-use utensils stored in standing water.
45: 1200-23-01-.04(1) Shelving rusted/poor repair in walk in cooler and shelving rusted underneath prep table.
47: 1200-23-01-.04(6)(a)1.(iii) Some non-food contact surfaces dirty on cookline and in walk in cooler.