WINGS N THINGS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine 0 ppm. Operator set up three compartment sink to wash rinse sanitize. Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table, beans 11:15 (112 120F - reheating.) Operator put on stove to reheat to 135°F Corrective Action Taken Warning

Basic - Food stored on floor. In dry storage, fryer oil stored on floor. In walk in cooler, unwashed carrots stored on floor. Operator moved items to shelf Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. By three compartment sink, paper towel dispenser soiled with food debris Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 Corrected On-Site Warning

Basic - Food stored on floor. In dry storage, fryer oil stored on floor. Operator moved to shelf Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink to quaternary 200ppm. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; tuna salad date marked/prepared 9/1. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; macaroni salad (48°F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan less than 3 hours, moved overfilled portion to reach in cooler. Corrective Action Taken Warning

Basic - Food stored on floor. At dry storage area; case of potatoes stored on floor. Operator removed from floor. Corrected On-Site Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. At wait station keg cooler; standing water in bottom. Warning

Basic - Water draining onto floor surface. At dish machine; water draining onto floor surface. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) tuna salad (51F); chicken salad (50F); chicken (49F); hot dogs (49F); sliced tomatoes (53F) in sandwich salad, flip top and inside cooler. TCS foods in cooler les than 3 hours per Manager. All TCS foods moved to inside walk in cooler. 2) garlic in oil (74F) on prep table next to fryers. Garlic in oil out less than 3 hours per Manager. Garlic oil moved to inside cooler. Corrective Action Taken Warning

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 and the time removed from temperature control cannot be determined. Cooked noodles by steam table. Manager stated noodles out on prep table less than 3 hours and time mark added to dry erase board. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair, in back kitchen and dish area. Warning

Basic - Ice scoop handle in contact with ice. Scoop removed. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor and wall area by broil and flat to stove. Warning

Basic - Water draining onto floor surface, soda ice bin and beer cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station; noodles (60°F - Cold Holding). Operator stated being held out of refrigeration for 2 hours prior, returned to reach in cooler. At walk-in cooler; cooked pork (46°F - Cold Holding); RTE chicken (48°F - Cold Holding); raw chicken (45°F - Cold Holding). Ambient temperature 45°F. Operator stated delivery came during service and door was left open during receiving and storage 2 hours prior. Operator called for service. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table; rice (126°F - Hot Holding); marinara (130°F - Hot Holding). Operator stated being held less than 4 hours, turned up temperature of steam table, moved items to stove top to reheat. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; sanitizer bucket quaternary 400ppm. Operator diluted to 200ppm. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. At front counter; standing water on floor under/next to hand wash sink. At walk-in cooler; standing water on floor. At prep area leading to back door; standing water on floor. Warning

Basic - Food stored on floor. At walk-in freezer; bags of ice stored on floor. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dining room; window sills soiled. Warning

Basic - Unnecessary items/unused equipment on the premises. Discarded mattress stored outside behind dumpster enclosure. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15-20 live flying insects around soda box rack and boxed raw potato storage near back door. Approximately 15-20 live flying insects at prep area being used to cut and prepare potatoes, flies landing on potato slicer and prep shelf. Approximately 8-10 live flying insects around mechanical dishwasher. Approximately 5 live flying insects at sauce storage shelves at north end of cook line.

High Priority - Presence of insects in food prep area. Approximately 8-10 live insects "species undetermined" on a prep table shelf under soiled damp boxes and mop heads. Approximately 6-8 live insects "species undetermined" in a bus tub with soiled debris on same shelf. Shelves are under food prep area in kitchen near walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at slicer in prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Case of potatoes on hand sink at prep area. Box removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at cook line used as dump sink.

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. 5 employees with certificates that expired on 8/27/2020. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen and dining room soiled.

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint. Employee put on hair net. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. All kitchen floors in prep and cooking area are greasy and soiled with food debris. Walk in and freezer floors soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All prep shelves in kitchen and food storage area. Grease buildup on kitchen equipment. Grease build up on wire shelves at cook line with sauces. Exterior of bulk blue cheese dressing containers in walk in cooler. Soiled bus tubs with miscellaneous debris at prep/food storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers observed with lower interior soiled shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at prep area, kitchen cook line and storage area are soiled.

Basic - Worn, torn and/or soiled floors/carpeting. Dining room carpets soiled under tables.