Wingstop

Observed no food allergy training when requested. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Upon arrival, Observed back door of facility open when not in use. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: solid, self-closing, tight-fitting doors.

Observed most recent inspection report not posted in public display. Advised PIC the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed 2025 permit posted in public display. Advised PIC post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed ice machine not working, in disrepair. Advised PIC equipment shall be maintained in a state of repair.

Observed multiple containers of buttermilk ranch prepped today cooling tightly covered in walk-in-cooler. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed one of two sinks temperature of 83F in main kitchen not reaching minimum required hot water temperature (100F). Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed walk-in-cooler with excessive dripping from cooler vent air (on top) causing excessive water build. Observed walk-in-freezer with excessive ice build-up in walk-in-freezer. Advised PIC equipment shall be maintained in a state of repair.

Observed multiple bags stored next on rack designated for food service. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: PIC relocated bags away from food.

Observed food employee handle cell phone, don gloves and then proceed to handle RTE pickles, fill container of pickles at prep-top cooler. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. COS: Had food employee discard container or contaminated pickles, wash hands, and don gloves.

Observed most recent inspection report not posted in public display. Advised PIC the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed food employee handle cell phone and then proceed to work with fries at fryer basket. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employees properly hand wash.

Observed steamed corn, buttermilk ranch, blue cheese (made with buttermilk) in reach-in-cooler cold-holding above 41F. Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: All TCS foods were moved from reach-in-cooler to walk-in-cooler.

Observed fly activity at store at time of inspection. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.

Observed reach-in-cooler measuring 46F ambient. Advised PIC ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed multiple shelves and prep-top cooler lid with stains and residues on non-food contact surfaces. Advised Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple food employees touch garments before engaging in handling food without handwashing step in-between at time of inspection. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had all employees properly hand wash.

Observed CFSM certificate not posted in prominent display. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed multiple containers of blanched fries in walk-in-cooler stored uncovered, temperature at 41F and below. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed TCS food (cheese sauce) hot holding in the temperature danger zone at the steam well. Advised PIC that when hot holding TCS food items, temperatures shall range between 135 degrees F. and above. Advised PIC to reheat cheese sauce to at least 165 degrees F. COS: PIC placed cheese sauce in oven for proper reheating.

Upon arrival, observed most recent inspection report not posted in public view. Advised PIC that the most recent inspection report shall be posted in public view at all times.

Observed, in the walk-in cooler, shelving for multiple buckets of carrots and celery lined with cardboard. Advised PIC nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS: PIC removed cardboard lining from the walk-in cooler.

Observed employee wipe hands on clothes then continue food prep without washing hands. COS- employee washed hands

Observed TCS foods (ranch and blanched fries) not cold holding at 41F or below. Advised to relocate ranch bottle to bottom of prep top cooler and blanched fries were moved to cooler

Observed facility with no employee health policy and no signed employee health agreement forms. Advised to obtain

Observed employee wash hands at the dish sink. Advised to only wash hands at the hand sink.

Observed food contact surfaces of several utensils stored clean with old food debris. Advised to clean to sight and touch

Observed blanched fries cooling at room temp on metal racks. COS- fries were moved to cooler

Upon arrival, observed both hand sinks not at 100F. COS- water was restored

Observed walk in freezer door broken. Facility has mobile refrigerated unit outside. Advised to submit corrective action plan for the walk in freezer

Observed employee cell phones on the prep counter. Advised to store personal items in a designated area on bottom shelf away form items for restaurant use.