WINGS OF WINTER GARDEN

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/blanched potatoes out for 15 minutes per manager/will create l log. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored./two bottles of bleach stored in between soy sauces packets and drink cups. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./kitchen long white cutting board soiled. Repeat Violation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./degreaser spray bottle by 3 compartment sink.

Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth/ Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle by 3 compartment sink. Blue spray bottom in dining room. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair./two pieces in dining room near restrooms.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack stored on top of soda boxes/back kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris and grease/throughout the kitchen. Repeat Violation

Basic - Food stored on floor./oil cartons stored on floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air filters. Grease pump exterior with heavy grease build up/outside manager office.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./all reach in coolers and freezers in kitchen interior soiled. Repeat Violation

Basic - Single-service articles improperly stored./boxes of single service items stored on floor/throughout the kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink and behind cook line deep fryers. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses./wet towels on multiple prep tables/ Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./flour bin under kitchen prep table. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to sliced cheese in reach in cooler. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator moved to cooler. Blu Cheese sauce (61F - Cold Holding) Corrective Action Taken

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 and the time removed from temperature control cannot be determined. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table" Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber and sponge in hand washing sink. Fork in hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottle one with yellow liquid and another with pink liquid by three compartment sink. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green 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. Vents and ceiling tiles in kitchen area. Repeat Violation

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 water bottle on prep table.

Basic - Floor soiled/has accumulation of debris. Floor by ice machine. Floor by cook line. Floor under three compartment sink. Floor by dry storage. Floor under reach in cooler at cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tiles in the kitchen in front of upright cooler and freezer.

Basic - Food stored on floor. .Several bottles of cooking oil on floor in dry storage. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in coolers in the kitchen Reach in cooler gaskets in the kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler gaskets in the kitchen All reach in coolers and freezers in back dry storage area. Repeat Violation

Basic - Single-service articles improperly stored. Boxes with napkins on floor in dry storage. To go boxes in dry storage. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in the kitchen. Operator inverted. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table next to three compartment sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wipe cloths at cook line. Operator put in sanitizer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Batters in dry storage. Flour in dry storage Operator labeled. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 broken eggs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep areasoiled Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen over the prep table soiled. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks on cook line. Employee corrected Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor underneath three compartment sink soiled Floor by fryer soiled

Basic - Food stored on floor. Several bottles of cooking oil Boxes of ranch dressings on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three compartment sink soiled Wall to the left of the cook line soiled Reach in cooler at prep table soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep table soiled Repeat Violation

Basic - Single-service articles improperly stored. To go boxes on floor. Operator removed Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and hand washing sink soiled Wall at three compartment sink soiled Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee in prep area. Cleaned counter Handled trays then made sandwich with no glove change or hand wash.

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored over flour used to bread chicken at prep area. Manager removed Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting board soiled. Soda nozzles in dining area.

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 for fries.Gave manager form. Manager filled out and posted. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Three bottles at 3 comp sink not labeled. Manager labeled. Corrected On-Site

Basic - Ceiling tile missing. In dry storage across from the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen soiled.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male employee wearing watchmaking sandwiches in prep area.

Basic - Floor soiled/has accumulation of debris. Floor by 3 comp. Sink , ice machine and dry storage area.

Basic - Food stored on floor. Cooking oil in dry storage area Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over reach in cooler in the kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. At any of the hand sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in at prep station Exterior reach in coolers in the kitchen Repeat Violation

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

Basic - Single-service articles improperly stored. To go containers on floor in dry storage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at prep area.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Operator is using a drill to make curly fries Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall throughout the kitchen Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemicals over canned drinks

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has a blank form from a prior inspection and needs to include the fries and wings that are held out of refrigeration , reviewed the procedure with the operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs not dated

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at the ice machine not dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at the coke area

Basic - Drill used for the curly fry

Basic - Equipment in poor repair. Gasket to the true cooler

Basic - Food stored on floor. Several cases of dressing , oil and to go supplies

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hand sink at the 3 compartment sink soiled - faucet and 3 compartment sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls at the ice machine

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too high 400 ppm , operator adjusted 100 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 75-83 per operator more than 2 hours

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 120 lbs of chicken not cooling down to 70 degrees between two hours as per operator.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. chicken wings non continuously cooked per operator. No approved plan or system for tracking or labeling. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blanched fries

Intermediate - Spray bottle containing toxic substance not labeled in restaurant.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils near sandwich toaster

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

Basic - Food stored on floor.p throughout kitchen

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

Basic - Light not functioning in kitchen above reach in cooler.

Basic - Reach in cooler exterior soiled in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Rusted rack I reach in cooler Repeat Violation

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface, on the reach in cooler. Warning - From follow-up inspection 2023-08-28: Observed white cutting board has yellow stains left on the surface, recommend to resurface or replace. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the interior of the ice machine door panel and the frame of the door. Manager cleaned at time of inspection Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-08-28: Observed interior panel of frame of ice machine must be clean around the frame of the door. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed household drill used for spiraling potatoes Located next to fryers. Repeat Violation Warning - From follow-up inspection 2023-08-28: Checked still using household drill used for spiraling potatoes, must easily cleaned spoke to Manager recommend commercial equipment. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat banana peppers. Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings.

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.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Boxes with to go cups stored on floor in dry storage room.

Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to single service items at front counter. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees handling food at cook line. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen.

Basic - Food stored on floor. Boxes of sauces on flor next to prep table in the kitchen. Boxes with Corn sirup on floor next to the office.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Household drill used for spiraling potatoes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled filters at hood suppression system at cook line. Exterior of equipment throughout the kitchen. Soiled gaskets at double door reach in coolers and salad reach in cooler at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chicken reach in cooler and salad reach in cooler throughout the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressing in upright cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Fork in hand washing sink by kitchen prep table. Corrected On-Site

Basic - Accumulation of black mold-like substance in the ice chute on self serve soda machine in dining area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid on shelf over prep table with fries. Corrected On-Site

Basic - No copy of latest inspection report available.