YUM YUM WINGS AND THINGS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Fry baskets Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under all cooking equipment Repeat Violation

Basic - Floors not constructed to be easily cleanable. - hallway - dish area Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of fryers - exterior of all cooking equipment. Repeat Violation

Basic - Stored food not covered. - liver in reach in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken wings thaw in standing water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic parm 81° longer than 4 hours greater than 41°. Operator discarded.

High Priority - Toxic substance/chemical improperly stored. - hand soap stored with Togo containers Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - fry baskets Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under fryers Repeat Violation

Basic - Floors not constructed to be easily cleanable. - dishwasher floor - hallway

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers

High Priority - Toxic substance/chemical improperly stored. - gallon soap stored with and over canned drinks in dry storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fry baskets

Intermediate - Handwash sink not accessible for employee use at all times. - scrub brush stored in hand sink next to 3 compartment sink.

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. 1 new hire

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floors not constructed to be easily cleanable. - dish and back hallway areas. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters - under fryers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls behind cooking equipment in kitchen area.

High Priority - Toxic substance/chemical improperly stored. - bottle of hand soap stored with food rack next to hand sink. 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/

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

Basic - Bowl or other container with no handle used to dispense food. - bulk sugar, salt in dry storage area.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floors not constructed to be easily cleanable. - back hallway and dish area.

Basic - Hole in or other damage to wall. - hole in wall behind 3 compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next 3 compartment sink Corrected On-Site Repeat Violation

Basic - Soiled floors. - under fryers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls behind cooking equipment on cooks line. - wall under serving window.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over minced garlic.

Intermediate - Handwash sink not accessible for employee use at all times. Whisk stored in handsink on cookline. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No Quat test kit for Quat tablets.

Basic - Food stored on floor. Cooking oil in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of panko. Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. All purpose solution is not approved for food contact surfaces. Operator switched spray bottles out of kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 51F per operator just prep recheck 49F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in kitchen on prep table.

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. Repeat Violation Warning

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.

Basic - Bowl or other container with no handle used to dispense food. Bowl I. Sugar container used to dispense sugar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had drink bottle above prep table while preparing food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table in kitchen. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has bracelet and watch on while preparing food

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave heavily soiled.

Basic - No suitable facilities provided to store employee clothing and other possessions. Tee shirt hanging on dry storage rack above single service cups.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above fryer and flat top soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind grill and stove in kitchen soiled.

Basic - Working containers of food removed from original container not identified by common name. Container in kitchen with Tempura not labeled. Corrected On-Site