DICK'S WINGS & GRILL

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusting hat and touching hair several times with gloved hands then continued to prep food with changing gloves and washing hands between tasks. Repeat Violation Admin Complaint

High Priority - Raw sewage on ground of establishment. Large section of standing grey water in prep area in kitchen on floor from clogged drain at triple sink with employees walking through and tracking grey water around kitchen. Employees unclogged drain and cleaned up remaining grey water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (54F - Cold Holding) sitting out on reach in cooler on cook line, per employee romaine was taken out of cooler a couple of minutes prior, romaine placed back in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at end of cook line blocked with multiple trash cans.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area. At hand wash station on cook line. At hand wash station at drink station in dining area. Manager corrected during inspection Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee on site hired over 1 year ago and 1 hired over 3 months ago.

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. 1 new employee on site hired a couple of weeks ago does not have proof of reporting agreement, employee signed agreement during inspection Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station at prep area shut off, water turned back on. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at drink station in dining area.

Basic - Accumulation of debris inside warewashing machine. Large build up of lime scale inside dishwasher.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on prep tables in prep area near food being prepared. 1 employee drink on prep table on cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee making food on cook line with multiple bracelets.

Basic - Floor soiled/has accumulation of debris. Under large ice machine by walk in cooler/walk in freezer doors. Under equipment on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in prep area. Large sugar bin in prep area. Exterior of cooking equipment on cook line. Racks in the walk in cooler. Around door frames and gaskets of all reach in coolers throughout establishment. Soda gun holsters at bar area.

Basic - Objectionable odors in bathroom or other areas of the establishment. Around triple sink in kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee taking tomatoes straight from the box they came in and cutting them in prep area without washing them first.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers on cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at end of make line in kitchen.

Basic - Stored food not covered. Cheese curds and funnel fries in walk in freezer.

Basic - Utensils in poor condition. 2 Spatulas on cook line with melted handles. Plastic container in reach in cooler on cook line with chipped corner.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mustache with gloved hands and handled wrapped food without changing gloves and washing hand between tasks.

High Priority - Raw animal food stored over or with unwashed produce. Container of raw hamburger patties stored on top of open containers of produce in top section of reach in cooler make table on make line, hamburger removed. Raw shrimp stored over pickles in bottom of reach in cooler on make line. All raw animal products removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger patties (45F - Cold Holding) sitting on top of other containers in top section of reach in cooler make table on make line, per employee patties have been there approximately 45 minutes, pattie's moved to bottom of reach in cooler. Corrective Action Taken

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. One employee in kitchen hired less than 60 days ago doesn't not have any proof of agreement, employee signed agreement. Corrected On-Site

Basic - Food stored on floor. Box of fries in walk in freezer, manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at end of make line, employee began to clean during inspection. Corrective Action Taken

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. Chlorine dish machine at 0ppm at time of inspection. Employee replaced sanitizer and primed the dish machine to 100ppm chlorine. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at mop sink after splitter on the red hose side.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on the main cook line has build up of food residue staining. Operator asked employee to clean and sanitize the cutting board. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen has build up of dust on the vent and surrounding tile.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. In the walk in freezer, case of waffle fries on the floor. Operator relocated the waffle fries. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the floor of the walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored under the portable cutting board on the main cook line, operator removed the wiping cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the filters of the main cook line hood system. Build up of grease/food debris on the side of the chargrill. Build up of flour residue on the interior door of the hinges of the reach in cooler opposite the fryers. Walk in beer cooler door gasket has build up of mold like substance. Operator asked employee to behind cleaning. Corrective Action Taken Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom shelves of prep table. Operator asked employee to replace the tin foil.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers. Operator asked employee to wipe out the reach in cooler. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired 06/01/2023. Operator had business group call to renew license. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the flip top reach in cooler on the main cook line, 1 pan of corn dip prepared 6/16. Employee removed the pan of corn dip to be discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink missing backflow preventer after splitter on the black hose side.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the end of the main cook line on the prep table by the hand wash sink has build up of food residue staining.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up at the top of the ice chute dispenser. Ice bin scheduled to be cleaned on Monday. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on soda syrup boxes at the entrance to the kitchen. Operator relocated the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked on shelf over the three compartment sink stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler used for the chicken wing station has a separating door gasket. Operator has replacement door gaskets ordered. Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. At time of inspection build up of standing water on the floor in some parts of the kitchen area, during inspection plumber arrived to address the standing water. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the sides of the fryers on the main cook line. Operator states has deep cleaning of equipment scheduled for Friday. Walk in cooler door gasket has mold like substance build up. Operator states new gaskets have been ordered. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean plastic containers with old stickers attached. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line reach in cooler has build up of debris at the base of the cooler. Reach in freezer on the service window side of the cook line has food residue build up at the base of the freezer.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Operator removed the clean containers to be rewashed. Corrective Action Taken

Basic - Equipment in poor repair. Breading station reach in cooler door gasket not attached. Operator reattached the door gasket. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents attached to the hood system on the main cook line have dust build up. Operator cleaned off the air vents. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On the shelf over the three compartment sink, clean containers with old sticker remnants still attached. Operator removed the pans to be rewashed. Corrective Action Taken

Basic - Ripped/worn tin foil used as shelf cover. Bottom shelf of the prep station at the end of the main cook line has ripped tin foil lining shelf.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar lacking clear product labeling. Operator labeled the bulk container of sugar. Corrected On-Site