RJ'S WILD WILD WINGS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked Beans (120F); Green Beans (118F) Observed in countertop warmer. Operator turned up heat. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in wait station hand sink. Hand sink in prep room by walk in cooler blocked by trash can. Operator removed items . Corrected On-Site

Intermediate - No soap provided at handwash sink. Prep room hand sink.

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

Basic - In-use tongs stored on equipment door handle between uses. On rolling cart breading station handle. Operator removed. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards stained with food debris throughout kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled spray bottle of sanitizer at server station. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door of walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board on cook line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In ware washing area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In stand up reach in cooler behind cook line in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies behind bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for sink and surface sanitizer, per operator sanitizer will be switched back to quat

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler prepared on 12/1/24, date added Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained

Intermediate - No soap provided at handwash sink. By cook line heading to walk in coolers. Manager refilled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On expo make line

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the Cole slaw 47f and Potato Salad 49f at high temperatures. Manager iced down product and took temperatures 30 minutes later. Cole Slaw 43 Potato Salad 44 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with debris on the blade. Also the soda gun at the bar had debris in the holder.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board on the main cooks line has excessive grooves on the board. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.Observed a cook with no hat or hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice buildup in the freezer by the door and c by the back wall.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting board with grooves on the cutting board making it difficult to clean.