WINGHOUSE BAR AND GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lettuce and sliced tomatoes holding at 46f both in double plastic pans.

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. 0 parts per million x 3 runs. Advised to set up 3 bin sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (46F - Cold Holding) advised rapid chill to 41 or colder. Lettuce and sliced tomatoes holding at 46f.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None for chlorine or quaternary. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Heavily soiled as well as dishwash area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Faucet/handle missing at plumbing fixture. Men's room, has other sinks in men's room.

Basic - Floors not constructed to be easily cleanable. Grout throughout facility heavily soiled.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 bin sink heavily soiled. Hand wash sinks an basins heavily soiled.

Basic - Open dumpster lid.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast in drawer under grill temped at 48f, advised rapid chill, manager discarded.

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. Facility will be informing employees in the next two weeks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Floor soiled/has accumulation of debris. Floor under cook equipment moderately soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - fried chicken wings 89°, per employee less than two hours in holding unit, recommended to reheated to 165° Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom facility not clean. - men restroom urinals, and toilet area - ladies restroom toilet, hand wash sinks Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - next to dishwasher area

Basic - Floor soiled/has accumulation of debris. - under shelves walk in freezer and soda bib area

Basic - Floor tiles missing and/or in disrepair. Cove molding tiles next to mop sink

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dishwasher area

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom facility not clean. - toilets in women restroom

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

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

Basic - Floor soiled/has accumulation of debris. - under / behind equipment and shelves - under walk-in cooler/ freezer shelves Repeat Violation

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - accumulation of black mold substance in dishwasher wall Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to chicken prep area and in hand wash sink at bar. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Encrusted material on can opener blade.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand wash sink at bar 77°

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

Basic - Accumulation of debris on exterior of warewashing machine. Top and exterior Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. - manager doing all the kitchen prep

Basic - Floor soiled/has accumulation of debris. Walk-in freezer

Basic - Light not functioning. Some Hoods lightbulb

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler shelves - hand wash sink next to dishwasher

Basic - Plumbing system in disrepair. Cold water faucet at bar hand wash sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Wall soiled with accumulated black debris in dishwashing area.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to breading table Hand wash sink between 3 bay sink and prep tables Hand wash sink at bar

Basic - Worn, torn and/or soiled floors/carpeting. Walk-in cooler entrance floor

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 fly next to dishwasher

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Spray bottle containing toxic substance not labeled. -manager labeled bottle Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - manager removed drink 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 items stored over prep table - manager removed items Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket soiled , chicken breading station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind reach in cooler