WING EXPRESS

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Low splash Chlorox . Operator purchased approved bleach. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table upper level, small bowl placed on top of containers. Cooked chicken (47F - Cold Holding),placed overnight . Operator instructed to discard Corrective Action Taken

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 . Chicken on kitchen shelf . Operator placed time. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 24 hours ago, in walk in cooler not date marked . Operator placed date. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bucket with meat stored on walk in freezer floor. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. Operator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line sliced beef (46F - Cold Holding);less than 4 hours . Operator placed ice Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared two days ago not date marked in walk in cooler. Operator updated. Corrected On-Site

Basic - Food stored on floor. Buckets of chicken sutured on walk in freezer floor, operator relocated. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.in walk in freezer. Operator removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler, Prepared 2 days ago not date marked. Operator updated . Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Secured tanks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chopsticks on food preparation table. Operator removed . Sanitized area. Jacket items on food storage racks . operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Box on floor of raw chicken (50F - Cold Holding)/1 hour ; sliced cheese (47F - Cold Holding); ; burgers (51F - Cold Holding) Operator p,aced in another unit. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 90F at cookline for 20 minutes , operator instructed to reheat, Corrective Action Taken

Intermediate - Handwash sink ps used for purposes other than handwashing. Containers stored in kitchen and cookline sinks. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site

Intermediate - No soap provided at kitchen handwash sink. Corrected On-Site Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone stored on kitchen make table. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Box of raw chicken stored on cookline floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone , donned gloves and continued to prepare food at cookline without washing hands first. Corrective Action Taken

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife and cutting board not sanitized in washware area three compartment sink . Employee Washed and rinsed and stored without sanitizing, educated operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over sauces in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen marketable raw beef (47F - Cold Holding)/1 hour ; sour cream (47F - Cold Holding). Operator restocking containers and had left some empty spaces,for 45 minutes,. Operator placed ice and replaced empty spaces with containers. Corrective Action Taken Repeat Violation

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in kitchen hand sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. Corrected On-Site

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. Corrected On-Site Repeat Violation

Intermediate - No soap provided at cookline handwash sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler prepared 24 hours ago not date marked. Educated operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on top of cookline make table unit, Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch while preparing food. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at front counter, stored loose in cardboard box at front counter. Operator placed inverted in a container. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle, at washware three compartment sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on shelf under rice cooker. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline sliced beef (47F - Cold Holding); sliced cheese (46F - Cold Holding);2 hours, operator placed ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen chicken wings (111F - Hot Holding)/1 hour; operator instructed to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in cookline hand sink. Corrected On-Site

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.

Basic - 2- Carbon dioxide/helium tanks not adequately secured.

Basic - Bowl or other container with no handle used to dispense food. Kitchen Rice cooker Container used to dispense cooked rice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Monster drink stored on shelf above food preparation table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on kitchen food table shelf Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn by food worker in food preparation area.

Basic - Food stored on floor. 1- Bucket of soy sauce stored on walk in freezer floor. 1- box container of frying oil stored on kitchen floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease.

Basic - Working containers of food removed from original container not identified by common name. Sugar and corn starch containers not labeled on bins at food storage area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Open dumpster lid. Corrected On-Site