Henrico County Health Department
P. O. Box 90775, Henrico, VA 23273-0775 | Visit Official Website

America’s Best Wings

5650 Brook Rd Henrico, VA 23227
Status: Permitted

Fast Food | Routine

January 7, 2020
Observations & Corrective Actions

08: 0160 Observed employee clean up blood in low boy with soiled rag in gloved hand and return to work without washing hands.
Corrective Actions: Wash hands when changing tasks.

13: 0260 Observed chicken wings adulterated with blood that was dripping from raw beef.
Corrective Actions: Separate raw/RTE foods. Prevent contamination or adulteration.

15: 0470 Observed raw meats stored above or with cooked RTE foods in low boy unit and walk in cooler.
Corrective Actions: Provide separation between raw and RTE foods.

16: 1770 (A) Observed sliver soiled and covered in plastic.
Corrective Actions: Slicer is to be cleaned to sight/tough after each use.

23: 0830 Observed multiple containers of repackaged food in prep unit and WIC without labels or date marks.
Corrective Actions: Label and datemark foods and discard after 7 days.

28: 3340 Observed medications stored with food in WIC.
Corrective Actions: PIC corrected by moving medications to first aid kit.

37: 0480 Observed containers of white powder sugar with no label.
Corrective Actions: Label all containers of white powders.

48: 1530 No sanitizer test kit present.
Corrective Actions: Obtain required test kit.

49: 1800 Observed dirty cardboard used as a liner on shelving surfaces. Observed rolling cart in need of cleaning.
Corrective Actions: Clean. Throw away old dirty cardboard.

55: 3170 Observed low grouting in floor throughout establishment.
Corrective Actions: Repair.

55: 3180 Observed floors in front of kitchen in need of cleaning. Also floors around hot water heater in need of cleaning.
Corrective Actions: Clean.

Additional Comments

Permit expires 1/31/2020!

Food Temperatures
Description Temperature State of Food
rice (HH) 139 °F Hot Holding
fish (low boy) 39 °F Cold Holding
Ham (low boy) 39 °F Cold Holding
Tomato (prep) 40 °F Cold Holding
cheese sauce (HH) 144 °F Hot Holding
chicken (cook) 169 °F Cooking
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management awareness, policy present.
Compliant
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
08 Hands clean & properly washed.
Violation
Observations
IN
09 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
OUT
13 Food in good condition, safe, & unadulterated.
Violation
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
Violation
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Violation
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
OUT
23 Proper date marking & disposition.
Violation
Observations
NO
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations.
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
Violation
Observations
Conformance with Approved Procedures.
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Identification (0 points)
OUT
37 Food properly labeled, original container.
Violation
Observations
Utensils, Equipment and Vending (0 points)
OUT
48 Warewashing-installed, maintained & used, test strips.
Violation
Observations
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant