TASTY WINGS FL INC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (89°F - Hot Holding) in rice warmer at cook line. As per operator food cooked at 11:00 am. Food out of temperature for less than four hours. Operator placed on the stove to reheat to 165° F. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- salt container - food dispenser handle touching food. Operator stored properly Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table shelves, where plastic bowls used to toss wings, are stored in between uses, are rusted and corroded and no longer easily cleanable

Basic - Working containers of food removed from original container not identified by common name. Plastic clear bottles filled with honey mustard, BBQ sauce and liquid butter are not labeled -at cook line Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed iceberg lettuce in reach in cooler across from 3 compartment sink. Operator moved fish and stored properly. Corrected On-Site

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 stored above raw burgers in reach in freezer across from frying station., not all commercially packaged. Operator stored properly. Corrected On-Site

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. Operator uses TPHC for sliced tomatoes, shrimp and egg wash for 4 hours. Foods not time marked. As per operator food placed on time at 1:30 pm. Operator timed accordingly. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at reach in cooler across from frying station. Operator segregated and labeled employees's food. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink by frying station.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Operator uses household all purpose cleaner to sanitize all areas. Operator switched to chlorine solution. Corrective Action Taken