WINGHOUSE BAR AND GRILL

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink by office door in kitchen at 78F

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

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Live, small flying insects found. 1 fly, flying around the kitchen area. The operator tried to kill the fly.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The employee walked into a different room while wearing single-use gloves. The employee did not remove the used gloves or wash their hands before returning to the cook line and resuming food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings (50F - Cold Holding); chicken wings recheck (39F - Cold Holding). The operator moved the chicken wings to the walk in cooler Corrected On-Site

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. Emailed the operator with the DBPR HR form 5030-104.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The gaskets inside the reach in cooler and the reach in freezer across from the cook line soiled with mold-like substance. The divider in between the hood filters soiled with grease. The operator cleaned the gaskets in the reach in cooler and reach in freezer. Corrective Action Taken

Basic - Cloth used as a food-contact surface. A cloth under drinking cups being stored at the bar area. The operator moved the wet cloth. . Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. 1 can of Jalapeño Peppers with a dent.

Basic - Dead roaches on premises. 1 dead roach, by the carbon dioxide tank. 1 dead roach, behind the fryer basket hole on the wall. 1 dead roach, in the beer walk in cooler. 1 dead roach, by the exit door in the dining area. 1 dead roach, by the game machine in the dining area. 1 dead roach, by the golf machine in the dining area. 1 dead roach, storage closet in the the dining area. 1 roach wing, by the ATM machine. The operator swept up the dead roaches and sanitized the area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on the cook line not wearing a beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers above the 3 compartment sink and several cups at the bar area wet nesting. The operator moved containers and cups to the dishwasher area to be rewashed. Corrective Action Taken

Basic - Equipment in poor repair. One of the drawers in the storage unit under the stove is not closing properly, one fan in the walk-in freezer is missing a cover, and another fan cover is rusted.

Basic - Exterior door has a gap at the threshold that opens to the outside. The exit door and the entrance door in the dining area.

Basic - Floor soiled/has accumulation of debris. The area under the fryer basket is soiled with grease and food debris, with standing water present behind the wall.

Basic - Food stored on floor. Several boxes in the walk in freezer on the floor. The operator moved the boxes off the floor. Corrected On-Site

Basic - Ice buildup in the walk-in freezer.

Basic - Interior of microwave on the cook line has accumulation grease/food debris. The operator cleaned the interior of the microwave. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights in the kitchen not covered with a shield.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fryer basket machine inside the cabinets are soiled with grease. The season spice containers by the chicken prep area lids and handles are soiled with food debris. The green shelving unit holding sauce bottle and cans is soiled with food debris.

Basic - Objectionable odors in bathroom or other areas of the establishment. In the men's bathroom.

Basic - Old labels stuck to food containers after cleaning. Several plastic and metal containers above the 3 compartment sink area with old labels on them. The operator moved the containers to the dishwashing area. Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The outdoor mop sink has standing water and debris but is not overflowing over the curb. The restaurant is not using the outdoor mop sink and is instead using the one inside.

Basic - Water leaking from pipe and/or faucet/handle. The hand sink in the kitchen by the chicken prep area has a broken pipe leaking into a bucket.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cell phone then touched clean utensils without washing hands

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled

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