ROGER THAT WINGS & THINGS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patties at 44F in flip top reach in cooler in kitchen. Right door was found left open. Patties moved to reach-in freezer at approximately 15 minutes later, temperature reads 41F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by back exit used to dump a bucket of water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine sides and deflector plate with black mold-like substance.

Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Multiple vents and surrounding ceiling tiles in kitchen are soiled. Walls at tea area, three compartment sink and the dishmachine area are soiled. Repeat Violation

Basic - Hole in or other damage to wall. Wall to left of three compartment sink has holes in the wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed interior of walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelving below grills is soiled.

Basic - Open dumpster lid. Right dumpster lid on dumpster is open.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken in fryer with gloved hands, removed gloves and put on new gloves without washing hands in between. Employee coached on proper handwashing with glove changes and employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned bags of opened raw chicken gizzards stored above cut potatoes on speed rack in freezer. Employee rearranged products to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings on kitchen counter at 59F. Employee states wings were removed from refrigeration 10 minutes prior. Wings moved to walk in freezer or quick chill and approximately 20 minutes later temperature is 34F. Discussed holding wings on time controls and reviewed time control paperwork with owner. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on threaded faucet with attached hose on outside mop sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags from January and February not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Char grill in kitchen with heavy food debris. Per employee, grill not used today.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floors throughout kitchen, prep and under fryers with heavy debris/grease. Multiple ceiling tiles and vents in kitchen with heavy dust. Wall behind grills is soiled. Fan guards in stand up reach in cooler in kitchen and walk in cooler are soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in walk in freezer.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust. Repeat Violation

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 tested at 0ppm chlorine. Employee adjusted chemicals and retested at 50ppm chlorine. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags not marked with last day served.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Zoe S, hired over one year ago.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In insect zapper/fly light at back exit, approximately 50 dead flying insects in catch tray of device. Operator removed tray and discarded all dead insects. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple kitchen ceiling tiles and vents are soiled. Floor under three compartment sink and in walk in cooler are soiled. Walk in cooler fan guards have debris. Wall by oysters in walk in cooler is soiled. Floor under fryers has grease build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill is soiled. Hood filters have grease build up. Interior of first reach in cooler holding glasses and ready to eat cherries in bar has debris in bottom. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler in kitchen has standing water in the bottom.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook take toasted bun from grill with bare hands and put on plate to assemble sandwich. Temperature of heated bun 134F. Inspector spoke to cook about proper glove use/handwashing. Cook washed hands, put on new gloves then reheated bun to 145F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic spread on kitchen prep table at 68F. Operator states left on counter for approximately 30 minutes. Operator placed garlic spread in freezer. Temperature taken 20 minutes later at 37F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, proof of food handler training missing for 15 employees.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at bar. Operator labeled as degreaser. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall around dishmachine is soiled. Fan guards in walk in cooler have debris build up. Multiple ceiling vents and tiles in kitchen, prep and ware washing are soiled. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Three containers of clean utensils stored on shelf to left of dishmachine have debris in storage containers.

Basic - Evidence of employee eating in food preparation, food storage or warewashing area. Plate of half eaten food with utensil on shelf above prep table cutting board. Operator removed plate. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall at middle of three compartment sink and in back storage room where wall meets the ceiling is in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer far right on hood side and freezer at entrance to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below steam table area is soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of one door reach in cooler across from fryers is soiled. Interior lid of ice machine has black mold-like substance.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then move to handling clean dishes without washing hands. Inspector spoke with employee. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk batters at 50F and 53F. Per employee, batters prepared two hours ago. Batters moved to freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on added splitter with connected hose at mop sink outside back door.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Three oyster tags from September not marked with last day served.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Operator completed during inspection. Wings held on time not marked. Per employee, wings made at 11:30 and marked time appropriately. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall behind grill area is soiled. Multiple ceiling tiles and vents in kitchen and ware washing area are soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over wing prep area. Employee moved beverage to appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean and wet cups taken from dish rack to stacked storage without allowing to air dry.

Basic - Food stored on floor. Multiple cases of food stored on the floor in the walk in freezer. Employee moved all to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer by kitchen entrance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on right have grease build up. Reach in cooler across from prep area and walk in cooler has soiled fan guards. Gasket on reach in freezer by kitchen entrance is soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving with heavy rust. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Beef stored over shrimp in reach in freezer next to grill. Operator moved to proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed dead insect in bar ice bin. Operator discarded ice and sanitized ice bin. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Case of cleaner stored next to condiments in cabinet at bar. Operator moved to proper storage. Corrected On-Site

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. Provided and discussed DBPR HR 5030-104 with operator. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and discussed DBPR Form HR 5030-103 with operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at dishroom shelf. Operator disposed of liquid. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky trap with three dead roaches next to stairs at dishroom. Operator discarded sticky trap. Also, one dead insect observed in bar ice bin. Operator discarded ice and sanitized ice bin. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/floor/wall soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen soiled. Walls in kitchen cooking/prep area have accumulation of debris. Fan guards in walk in cooler have debris.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed lids stored in storage bin with debris on rack in dishroom. Also, ice bucket next to ice machine not inverted. Operator turned ice bucket over. Coffee filters stored out of plastic in box with no lid. Operator placed filters in container with a lid. Corrected On-Site

Basic - Food stored on floor. Case of shrimp and case of bread on walk in freezer floor. Operator moved both to shelving. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by kitchen swing door and reach in freezer in bar have ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small reach in cooler across from fryers and gaskets on reach in cooler at breading station are soiled. Hood filters have grease build up. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at bar. Standing water in bottom of keg cooler at bar.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at the bar counter within customer reach not in approved dispenser. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.