WOW! WING HOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw burger, put on new gloves, and continued preparing orders without washing hands. Reviewed procedures with employee and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of Avntco cooler by fliptop unit in kitchen, bottled ranch dressing (78F - Cold Holding) and caesar dressing (78F - Cold Holding). Per employee neither prepared or portioned today and on counter since 11:30am. Employee returned bottles to cooler to rechill. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (47F - Cooling) since 7am , at 1:15 pm ,inside walk in cooler. Food did not reach 41F in allotted time . Stop sale .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (47F - Cooling) since 7:00am, at 1:15 pm, inside walk in cooler. Food did not reach 41F in allotted time. Stop sale .

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed chicken wings time marked for a 5 hour limit, at cook line. Per operator, food stored on time for approximately 1 hour. Operator put correct 4 hour time marking on chicken. Corrected On-Site

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. Observed no time marking on fries stored at cook line. Per operator, fries stored on time for approximately 1 hour. Operator put time marking on fries. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Operator diluted and corrected to 200ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 foodborne illness poster to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (47F - Cooling) since 7am , at 1:15 pm ,inside walk in cooler. Food did not reach 41F in allotted time . Observed food was stored inside deep food bin , covered , during cooling process . Reviewed proper cooling methods with operator.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fan, above cook line, soiled with accumulation of dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance on walk in cooler door gasket and around walk in cooler doorway.

High Priority - Food with mold-like growth. See stop sale. Observed tomatoes with mold like growth in walk-in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler partially cooked wings (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler partially cooked wings (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in walk-in cooler mozzarella cheese opened 03/01 not date marked. PIC date marked item. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onions stored above ready to eat sauce in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution on cutting board at flip top cooler. PIC placed wiping cloth in sanitizer solution. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 spray bottles hanging off the splash guard at hand washing sink next to three compartment sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for French fries. Employee added to TPHC form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob 2 open water bottles on make table cutting board

Basic - Single-service articles improperly stored. Box of single serve hinged containers stored on the floor in hallway outside kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket in storage room. Employee inverted Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Raveendran Sambanthan

Intermediate - Handwash sink used for purposes other than handwashing. Observed two spray bottles being stored on the splash guard of hand washing sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line with no hair restraint while engaging in food preparation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sanitizer above 500ppm quaternary. Manager remade to correct 200ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen over 500ppm quaternary. Manager remade to proper 200ppm. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bottom cooler of fliptop unit, portioned cups of cole slaws

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging on side of hand sink. Manager labeled. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and flour under prep table in kitchen missing labels. Manager replaced labels. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to operator to post. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup in container of salt. Manager removed cup. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil by cook line not labeled. Manage4 placed label on bottle. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken wings (51°-55°F) in kitchen counter across from fry station. Per operator chicken was taken out of refrigerator less than 4 hours ago. No preparation done. Operator moved chicken into walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed house made cheese sauce (93°-98°F) in kitchen hot holding on top of oven. Per operator cheese sauce has prepared less than 4 hours ago. Operator moved cheese sauce into walk in cooler to quick chill. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed in bathroom. Operator fixed paper towel dispenser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup in container of salt. Operator removed cup. Corrected On-Site

Basic - Food stored on floor. Observed boxes of single service items in hallway in front of kitchen entry. Operator moved boxes to shelves. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil in kitchen next to grill station. Operator labeled bottle. Corrected On-Site