HI WINGS

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in it. Manager removed them. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by triple sink.

Intermediate - No soap provided at handwash sink. No soap by triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and chicken held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food de inside reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (45°F - Cold Holding); chicken (46°F - Cold Holding). As per manager less than 1/hr. Manager put them inside the walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nuzzles soiled. Employee removed them and cleaned them. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a box with plastic wrap in it. Manager removed it. 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. Cooked: chicken, pork. Shrimp, sliced ham and beef held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor drain soiled in kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Plastic container with sauce on the floor inside walk in cooler ambient temperature.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler water gaskets soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

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. Raw chicken not separated from raw shrimp inside walk in freezer.

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. Poster was provided to 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. Form was provided to operator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. By triple sink. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken, pork and ham thaw at room temperature. Manager put them inside walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 128°F on top of the preparation table next to fryer. As per manager less than 1/hr. He reheated to 165°F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by triple sink.

Intermediate - No soap provided at handwash sink. Handwashing sink by triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: shrimp, pork and diced ham held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters soiled.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in kitchen area. Employee removed it. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand washing sink in kitchen. Manager provided it. 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. Cooked chicken, pork, cut Ham, shrimp held for more than 24/hrs without date marked inside walk-in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of the preparation table. Manager removed it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes cloth on top of the preparation table.

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.poster was provided to operator Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside the hand washing sink. Employee removed them. Corrective Action Taken Repeat Violation

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. Form was provided to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slice ham, cooked shrimps and cooked chicken held for more than 24/hrs inside walk in cooler. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on top of the preparation table. Manager put them inside sanitizer solution bucket.

Intermediate - No soap provided at handwash sink. Inside restroom

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork, beef and cut ham held for more than 24/hrs without date marked inside walk-in cooler Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of preparation table

Intermediate - Handwash sink not accessible for employee use at all times.items stored inside.

Intermediate - No soap provided at handwash sink. By triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham, cooked Pork and chicken held for more than 24/hrs without date marked inside walk-in cooler.