WINGSTOP

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Blanched French fries being held at fryer with no time marking. Operator states item has been out for 2 hours. Operator time marked item Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit provided for triple sink/sanitizer buckets

Basic - Floor area(s) covered with standing water. Observed on floor in walk in cooler

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at front counter at 50ppm quat. Operator remade sanitizer bucket and retested at 400ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (60°F-64°F - Cold Holding) being held at room temperature. Item stored on top of ice. Ice does not cover sides of pan. Operator states item has been out for approximately 45 minutes. Operator added ice to top Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at self service drink station soiled

Intermediate - Handwash sink not accessible for employee use at all times. Employee food stored in hand wash sink at prep station. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under equipment on cook line. Discussed with operator

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottles Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cookout hat on Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Storage, manager moved items out of sink explained sink only for hand wash Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No soap provided at handwash sink. At front counter manager filled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler handless

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink by the three compartment sink.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Test strips were dropped in water and damaged the strips. We're recommending to order a new batch of stripes. .

Basic - Buildup of food debris/soil residue on equipment door handles. The door handles and front of reach in coolers are soiled with food debris and grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall of the three compartment sink is soiled with a black substance.