WINGS N THINGS

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager Four employees working, no CFM onsite

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease Vent over cooks line is covered in cardboard, - hanging down Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on cutting board Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by 3 compartment sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings in hot holding unit 90f to 110f per employee wings in unit about 15 minutes, moved to fryer to reheat to 165 Corrective Action Taken

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 operator with handout - employees signed and dated form Corrective Action Taken

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 bags on top of boxed sodas

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hole in or other damage to wall. Wall by 3 compartment sink in disrepair

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by 3 compartment sink

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked wings in hot holding unit 84°; per operator in unit 30 minutes, operator placed back in fryer for immediate temperature recovery Corrective Action Taken

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates at facility are all copies - need original certificates

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dining room area and over cooking equipment

Basic - Exterior door has a gap at the threshold that opens to the outside.

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