BLUFF PARK WINGS & GRILL health score and inspection history

Keep dumpster doors and lids closed. /// Dumpster door and lid opened.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Observed accumulation of grease on hood vent filters.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls and ceiling.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime, grease and debris observed on the exterior of equipment.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice. /// Observed ice scoop handle in direct contact with ice.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed cooked potatoes sitting in oven at 87F. COS - PIC discarded.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp 44F-51F chicken in the R.I. triple door cooler. COS - PIC discarded. Observed recently prepped out of temp cut tomatoes and cut lettuce in the make-table R.I. cooler. COS - PIC moved out of temp cut tomatoes and cut lettuce to the chest freezer.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw chicken stored above tazikis sauce and cooked beans in the R.I. cooler.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Observed soiled slicer. COS - PIC washed, rinsed and sanitized slicer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris observed on the floors/walls of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the exterior of equipment.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water. /// Observed raw fish thawing in the R.I. cooler ROP packaged.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility. 6-201.16(A) Replace perforated ceiling tiles with smooth, easily cleanable tiles. /// Perforated ceiling tile observed in the kitchen above prep area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime, grease and debris observed on exterior of cook equipment.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Accumulation of grease on ventilation hood vent filters and air vents. Ventilation hood vent filters missing.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Designated person with food safety manager certification not available.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

Store between-use utensils in running water if used with moist food such as ice cream or mashed potatoes. /// Observed rice scooper with cooked rice residue stored on the rice cooker.

JCDH 2.2 Provide food safety training for all food handlers as required. /// JCDH food handler certification not available at the time of the inspection.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Observed grime and debris inside the ice machine and on the fountain drink nozzles.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels not available at the women's restroom handwash sink, at the front of house handwash sink, and the back handwash sink near the 3 compartment sink. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. /// Soap not available at the front of house handwash sink. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Hot water at the men's/women's handwash sink reached max temp of 86F.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors and walls of the facility. 6-201.16(A) Replace perforated ceiling tiles with smooth, easily cleanable tiles. /// Observed perforated ceiling tiles above ice machine.

Post sign at all hand sinks that notifies employees to wash hands. /// Handwash signage not available at handwash sinks in the establishment.