TOUCHDOWN WINGS

Observed excessive grease and accumulation on the following: -Wire shelving holding sauce bottles in main kitchen -Sides of prep top cooler in main kitchen C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours.

Observed grease accumulations on fryer hoods and metal fixtures on ceiling of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean within 10 calendar days.

Observed several bottles without identification (main kitchen, near fryers and stove). C/A: Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be clearly and legibly identified, in English, with the common name of the food. Correct within 10 calendar days.

Observed grease/debris accumulations on wheels of prep coolers, on shelving surfaces below stove, and on receipt printer (main kitchen). C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed two tongs and a ladle stored on hooks on edge of a prep table, dangling inside of a trash can (main kitchen). C/A: Store utensils on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. COS: Utensils removed and washed, rinsed, and sanitized

Observed excessive build up of food debris and grease underneath wok in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.